Buttermilk Cornbread

Taste of Cofrancesco
Aug 14
2 min read

Prep Time: 15 mins	Bake Time: 25 mins
Total Time: 40 mins	Serves: 8

Classic skillet cornbread gets its signature golden crust from the old-fashioned method of baking the batter in a piping-hot cast-iron skillet. The immediate heat creates crisp, deeply golden edges while the center remains soft and tender. This version has a touch of honey for sweetness and buttermilk for a moist, delicate crumb, making it equally suited to a bowl of chili, barbecue, or simply served warm with butter and honey.

The batter comes together quickly with a whisk and requires no mixer. A short rest before baking gives the cornmeal time to fully absorb the liquid, smoothing its naturally coarse texture and creating a more cohesive crumb. From mixing bowl to table, it's the kind of dependable cornbread recipe worth keeping in your repertoire.

Ingredients

• 1 cup yellow cornmeal

• 1½ cups all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon kosher salt

• 2 large eggs, room temperature

• 1¾ cups buttermilk, room temperature

• ½ cup unsalted butter, melted, plus 1 tablespoon for the skillet

• 2 tablespoons honey

• 1 teaspoon pure vanilla extract, optional

Instructions

Prepare the Oven

Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.

Mix the Batter

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, melted butter, honey, and vanilla extract, if using.

Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Allow the batter to rest for 5–10 minutes. This gives the cornmeal time to hydrate, creating an even softer crumb.

Bake

Carefully remove the hot skillet from the oven and add the remaining tablespoon of butter. Swirl the skillet until the butter has melted and coats the bottom and sides.

Immediately pour in the batter. It should sizzle as it hits the hot pan. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.