Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 cup plus 3 Tbsp. plain yellow cornmeal
- 1/4 cup sugar (optional)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup butter (melted in cast-iron skillet)
- 2 large eggs
- 1 cup cultured buttermilk
Instructions
- Preheat oven to 400°.
- Melt butter in cast iron skillet and pour into glass measuring cup or bowl. Using what’s left in the skillet lightly grease and heat in oven 5 minutes.
- Meanwhile, whisk together flour, cornmeal, baking powder, salt in a bowl.
- Whisk eggs in seperate bowl and whisk into buttermilk. Whisk into the dry mixture until just smooth.
- Whisk in hot melted butter
- Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.
Notes
Adding whisked eggs to the buttermilk first makes for quick mixing of the dry ingredients.
Hot Butter added to the batter is the secret key for perfectly browned cornbread!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
