This easy and moist cornbread recipe is a true southern treat made with tangy buttermilk and cooked in a cast iron skillet to achieve the iconic crispy bottom. This one bowl recipe is incredibly versatile and is a great base recipe to create endless variations!
INGREDIENTS
140 grams (10 tablespoons) unsalted butter, divided
240 grams (2 cups) cornmeal (good quality stone ground cornmeal preferred)
60 grams (½ cup) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ¾ teaspoons kosher salt
25 grams (2 tablespoons) granulated sugar
360 grams (1 ½ cups, 360 milliliters) buttermilk, room temperature*
2 large eggs, room temperature
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