Southern Buttermilk Skillet Cornbread
This Southern classic is made in a cast iron skillet, with buttermilk and fresh corn kernels, and in under an hour. It is delicious and perfect to serve with soups, hearty mains, vegetables or simply on its own.
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Servings: 8
Equipment
Ingredients
- ¾ cup yellow cornmeal
- 1 ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tbsp chives or green onions
- 1 tbsp jalapeno pepper, diced (optional)
- cooked corn kernels from 2 fresh corns
- ½ cup whole milk
- 1 cup buttermilk (see above how to make at home)
- 1 tbsp molasses (optional)
- 2 large eggs (at room temperature)
- 5 tbsp unsalted melted butter
Instructions
- Preheat the oven to 350˚F. Add 1 tbsp of unsalted butter to a cast iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
- In a bowl combine cornmeal, flour, baking soda, baking powder, chives, corn kernels, jalapenos and salt.
- In another bowl combine the wet ingredients: milk, buttermilk, lightly beaten eggs. Then add molasses and remaining melted butter. Mix well.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold to combine.
- Carefully remove the hot skillet from the oven and pour in the batter.
- Bake for 25 min. or until the cornbread is golden.
Notes
- The secret to making perfectly crispy crusted cornbread is to heat the cast iron skillet first in the oven before putting in the batter.
- Use fine ground yellow cornmeal for light texture. Do not use cornmeal mix that may already contain flour and other ingredients.
- Avoid over-mixing the batter or your cornbread will turn out too crumbly.
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