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+ servings

Old-Fashioned Cornbread

This Old-Fashioned Cornbread, made in a cast iron skillet, combines a soft, fluffy inside with crispy edges, and a hint of sweetness from a touch of sugar. It's quick and easy, ready in just 40 minutes. Plus, it uses simple ingredients and goes perfectly with your favorite comfort meals.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 slices
Calories 285kcal
Author Ashley Petrie, RDN, LDN

Ingredients

  • 8 + 1 tablespoons unsalted butter divided
  • 1 ¼ cups (150 grams) cornmeal
  • ¾ cup (90 grams) all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 ½ cups buttermilk

Instructions

  • Place a 10-inch cast iron skillet in the oven and preheat to 425°F.
  • Option 1: Melt the butter. Place the 8 tablespoons of butter in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until fully melted. Set aside to cool slightly.
    8 + 1 tablespoons unsalted butter
  • Option 2: Brown the butter. In a stainless steel skillet over medium heat, melt the 8 tablespoons of butter. Continue to cook, stirring frequently, until it turns golden brown with a nutty aroma. Be vigilant to prevent burning. As soon as you see the milk solids change to a toasty brown color, remove the pan from the heat and pour the butter into a heat-proof bowl to prevent it from burning. Set aside to cool slightly.
    8 + 1 tablespoons unsalted butter
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
    1 ¼ cups (150 grams) cornmeal, ¾ cup (90 grams) all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
  • In a separate bowl, whisk together the eggs, buttermilk, and melted (or browned) butter.
    1 ½ cups buttermilk, 2 large eggs, 8 + 1 tablespoons unsalted butter
  • Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix; a few lumps are okay.
  • Reduce the oven temperature to 375℉ and carefully remove the hot cast iron skillet from the oven. Add the remaining 1 tablespoon of butter to the skillet and let it melt, ensuring the bottom and sides are well coated.
    8 + 1 tablespoons unsalted butter
  • Pour the cornbread batter into the hot, buttered skillet. It should sizzle slightly.
  • Place the skillet back into the oven. Bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the cornbread to cool for a few minutes before slicing. Serve warm, and enjoy!

Notes

  • Measure accurately. For moist cornbread, weigh the flour and cornmeal in grams with a food scale. If using measuring cups, scoop and level the dry ingredients to prevent compaction.
  • Adjust sweetness. Use more or less sugar to suit your personal taste preferences.
  • Perfect Pairings: Both Classic Chili and Turkey Pumpkin Chili pair well with this cornbread recipe.
  • Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 7 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 285kcal | Carbohydrates: 32g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Cholesterol: 82mg | Sodium: 512mg | Potassium: 163mg | Fiber: 2g | Sugar: 9g | Calcium: 137mg | Iron: 1.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.