Ingredients
Scale
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
- 1/4 cup granulated sugar (reduce to 2 tablespoons if you prefer less sweetness)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for the skillet)
- Optional: 1/2 cup corn kernels for extra texture
Instructions
- Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter. Mama Lou always insisted the skillet must be hot to get that perfect crust.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
- In a separate bowl, beat the eggs and then stir in the buttermilk and melted butter.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix—lumps are okay and keep the bread tender.
- If you want extra texture, fold in corn kernels here. Ouma loves adding them for a little bite.
- Carefully remove the hot skillet from the oven (use oven mitts!) and add a tablespoon of butter, swirling it around until melted and coating the bottom and sides.
- Pour the batter into the hot skillet and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 10 minutes before slicing. This resting time allows the flavors to settle and the crust to firm up just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
