Ingredients
- 6 tablespoons unsalted butter
- 1 1/4 cups stoneground corn meal
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 3/4 teaspoon salt
- 2 teaspoons sugar
- 1 1/2 cups buttermilk
- 2 large eggs
Recipe Description
Nothing quite says “comfort” like a skillet of warm cornbread, only made better with a drizzle of honey or a slathering of extra butter and apple butter. It’s perfect for soaking up chili, beans, gravy, or anything else that might be lingering on your plate, and equally delicious for breakfast alongside a mug of hot coffee.
Recipe Directions
Instructions
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Preheat oven to 375°F. Add butter to a 9-inch cast-iron skillet and place in the oven while preheating. Once the butter has completely melted and browned, remove from the oven, 10-15 minutes.
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In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, salt, and sugar. In another bowl, whisk the buttermilk and eggs. Add the wet ingredients to the dry and whisk until combined. Pour immediately into the hot skillet.
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Bake until the cornbread is golden brown and a skewer inserted in the middle comes out clean, 20-25 minutes. Remove from oven and cool 10 minutes before slicing.
