Cast-Iron Buttermilk Cornbread

This tender, moist cornbread is a staple to make with chili. The cast iron variation creates lovely crisp edges. We also love serving it with milk or half & half and maple syrup.

 

 

Cast-Iron Buttermilk Cornbread

Ingredients

  • 1/4 cup butter melted
  • 1 cup all-purpose flour (or spelt flour) can also use half whole wheat if using all-purpose flour
  • 1 cup cornmeal
  • 3 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk* or kefir
  • 1/4 cup light olive oil or vegetable oil
  • 1/4 cup honey
  • 2 large eggs

Instructions

Prepare buttermilk if using homemade version and set aside.

  • Preheat oven to 400 degrees F and grease a 9 in cast-iron skillet or an 8-9 in baking dish. Place the cast-iron into the oven to heat up while your oven preheats.
  • Melt butter and set aside.
  • In a mixing bowl, whisk together dry ingredients.
  • Make a well in the center of the dry ingredients and add eggs, honey, oil, and buttermilk. Whisk to combine.
  • Add melted butter and fold in JUST until combined. Do not overmix.
  • Remove the HOT cast-iron skillet from the oven, pour the batter into it, and enjoy the sizzle!
  • Bake for 15-20 min until very lightly golden brown and a toothpick inserted in the center comes out with a few moist crumbs.*
  • Let cool for 3 min then slice and serve.

Notes

*To make homemade buttermilk, pour 1 Tbsp white vinegar into a 1 cup measure, then fill it up with milk and let it stand while preparing the rest of the cornbread.
*If using an 8-in baking dish, you'll have to bake it a bit longer. But don't overbake!

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