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Abdul Rehman

Cornbread Recipe — Crispy Edges, Tender Crumb

A classic cornbread recipe baked in a hot cast iron skillet for crackling edges and a moist, buttery crumb. Made from scratch with pantry staples in under 35 minutes, this is the cornbread recipe you'll make every time.
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Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 8
Course: Side Dish
Cuisine: American (Southern)
Calories: 235
Ingredients Method

Ingredients
  

  • 1 cup 150g yellow cornmeal
  • 1 cup 125g all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine salt
  • 2 tbsp granulated sugar
  • 1 cup 240ml full-fat buttermilk
  • 2 large eggs
  • 60 g unsalted butter melted
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter for the skillet

Method
 

  1. Place a 10-inch cast iron skillet in the oven and preheat to 220°C (425°F).
  2. Whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
  3. In a separate jug, whisk buttermilk, eggs, and melted butter until smooth.
  4. Pour the wet ingredients into the dry and fold together until just combined. Do not overmix.
  5. Remove the hot skillet from the oven using an oven mitt. Add 1 tablespoon of butter and swirl to coat. Pour in the batter — it should sizzle immediately.
  6. Bake for 18 to 20 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.
  7. Rest 5 minutes before slicing and serving.