Preheat your oven to 220°C (425°F).
Place a 9-inch cast-iron skillet in the oven while it preheats. Heating the skillet helps create a beautifully crisp crust.
Step 2: Mix the Dry Ingredients
In a large bowl, combine:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
Whisk everything together until evenly combined.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the eggs and buttermilk together.
Add the melted butter and whisk until combined.
Step 4: Combine
Pour the wet ingredients into the dry ingredients.
Gently stir until just combined. Don’t overmix—the batter should be thick and slightly lumpy.
Step 5: Prepare the Skillet
Carefully remove the hot skillet from the oven.
Add the vegetable oil or additional melted butter and carefully swirl it around the bottom and sides.
Pour the cornbread batter into the hot skillet.
You should hear a gentle sizzle as the batter hits the pan.
Step 6: Bake
Return the skillet to the oven.
Bake for approximately 18–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool Slightly
Remove the skillet from the oven and allow the cornbread to cool for about 5–10 minutes.
Brush the top with a little melted butter if desired.
Step 8: Slice and Serve
Cut the cornbread into wedges and serve warm.
Perfect Pairings
This cornbread goes especially well with:
- 🫘 Pinto beans
- 🥣 Chili
- 🍗 Fried chicken
- 🥬 Collard greens
- Pulled pork
- Barbecue
- Beef stew
- Vegetable soup
Tip: For a sweeter cornbread, add another 1–2 tablespoons of sugar. For a more savory version, reduce or omit the sugar and add a little shredded cheddar cheese or chopped jalapeño.
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