Cast Iron Cornbread

By Ben · cooked up in Sprig

Sizzling butter creates a golden crust the moment this cornmeal batter hits the screaming-hot cast iron skillet. Stone-ground cornmeal gives it proper grit and flavor, while buttermilk keeps the crumb tender and slightly tangy. The edges emerge crispy and lacework-thin while the center stays soft as velvet. This is the kind of cornbread that turns a simple soup supper into something memorable.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt

• 1 1/4 cups buttermilk
• 2 large eggs, lightly beaten
• 1/3 cup unsalted butter, melted
• 3 tablespoons unsalted butter, for skillet

Instructions

1. Preheat oven to 450°F. Place a 10-inch cast iron skillet in the oven to heat while preparing the batter.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk together buttermilk, beaten eggs, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—don't overmix. The batter should be slightly lumpy.

1. Carefully remove the hot skillet from oven using oven mitts. Add the 3 tablespoons of butter to the skillet—it should sizzle and foam immediately.
2. Quickly pour the batter into the center of the hot skillet. The edges should sizzle and start cooking on contact.
3. Immediately return skillet to oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
4. Let cool in the skillet for 5 minutes before cutting into wedges and serving directly from the pan.

Chef's tips

Nutrition (per serving, estimated)

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