Grandma's Crispy Cast-Iron Southern Skillet Cornbread

 

The Recipe: Golden Cast-Iron Skillet Cornbread

Ingredients

• 1 cup Yellow cornmeal

• 1 cup All-purpose flour

• 1 tbsp Baking powder

• 1 cup Buttermilk (the secret to keeping it rich and moist)

• 1 large Egg

• ¼ cup Unsalted butter, melted (plus an extra 2 tbsp for the skillet)

• From the pantry: ½ tsp salt, and 2-3 tbsp honey or sugar (optional, if your audience prefers a touch of sweetness).

Instructions

1. Preheat and Melt: Preheat your oven to 400°F (205°C). Place a 9-inch or 10-inch cast-iron skillet with 2 tablespoons of butter directly into the oven while it preheats. You want the skillet and the butter to get completely hot.

2. Mix the Dry Elements: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and sugar/honey (if using).

3. Mix the Wet Elements: In a separate small bowl, whisk together the buttermilk, egg, and the ¼ cup of melted butter.

4. Combine: Pour the wet ingredients into the dry mixture. Stir gently with a spatula just until combined—do not overmix, or the cornbread will lose its light texture.

5. The Sizzle: Carefully remove the scorching-hot skillet from the oven. Swirl the melted butter around to coat the bottom and sides completely. Pour the cornbread batter directly into the hot skillet. You should hear a beautiful sizzle—this is what creates that perfect crispy bottom crust seen 

6. Bake to Golden Perfection: Bake for 20 to 25 minutes until the top is beautifully cracked, deep golden brown, and a toothpick inserted into the center comes out completely clean. Slice it into wedges directly from the skillet, just like the presentation in image , and serve warm with extra butter and honey.