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Buttery Cast Iron Southern Cornbread

Buttery cast iron Southern cornbread bakes in a hot skillet for golden edges and a tender, set center. A brush of melted butter finishes this simple buttermilk cornbread before it rests in the skillet.
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Prep Time 10 minutes
Cook Time 32 minutes
Resting 10 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1.5 cups yellow cornmeal
  • 0.5 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 egg large
  • 1.25 cups buttermilk
  • 5 tbsp unsalted butter melted and divided

Equipment

  • 1 10-inch cast iron skillet

Method
 

  1. Heat the oven to 425°F and place a 10-inch cast iron skillet with the vegetable oil in the oven for 10 minutes.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the egg and buttermilk, then whisk in 4 tablespoons of the melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined.
  5. Carefully remove the hot skillet from the oven, pour in the batter, and bake for 18 to 22 minutes, until golden brown and set in the center.
  6. Brush the top with the remaining 1 tablespoon melted butter and let the cornbread rest in the skillet for 10 minutes before serving.

Notes

For crisp edges, pour the batter into the hot skillet carefully. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. A gluten-free all-purpose flour blend can replace the all-purpose flour.