Growing up, one of my favorite things to do was to spend time with my Grandparents. They lived several blocks away from my childhood house, which made riding my bike to their house a necessity during the warmer months. They always left their back door unlocked, and I would eagerly fly in to see who was home. No matter what they were doing, my Grandma and Grandpa would always make time for me.
We would sit at the kitchen table and talk, while nibbling on some of my Grandma’s baked goods or famous sandwiches. And when I would spend the night, I always looked forward to the breakfasts that my Grandma would make the following morning. And once in a while, my Grandma would make homemade cornbread to go along with breakfast. I always slathered it with honey and butter, and it was one of my favorite treats.
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Yields 12 slices
This Skillet Buttermilk Cornbread is soft, moist, and contains a buttery crust, perfect for munching on for breakfast or dinner.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 4 tablespoons butter
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups flour
- 2 tablespoons white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 egg
- 1 3/4 cups buttermilk
- Preheat oven to 425F. Place butter in cast iron skillet and place into oven until melted, then remove from oven. Set aside.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a large bowl, stir together the egg and buttermilk.
- Stir in flour mixture until just combined.
- Pour mixture into buttered skillet.
- Bake from 20-22 minutes, or until bread is golden brown and toothpick inserted in middle comes out clean.
- Let cool for 10 minutes in skillet before serving.
Lightly adapted from The Food Network .