Made with cornmeal and minimal sugar, this Southern Cornbread recipe uses a generous amount of buttermilk to lock in the moistness, making it the perfect accompaniment for chilis, stews, soups, or salads.
Course: Appetizer, Side Dish
Keyword: cornbread, skillet cornbread
6tablespoonsunsalted buttermelted and divided
Preheat oven to 425˚ F. Place 3 Tablespoons of melted butter in the bottom of a 10" oven-proof cast iron skillet.
In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the bowl for the wet ingredients. Add buttermilk, egg, and remaining 3 Tablespoons of butter. Stir ingredients together using a fork until just combined.
Place batter into the skillet. Bake for 20-25 minutes, or until a knife stuck in the center comes out clean. Let cool for a few minutes before cutting and serving with butter or honey.
To freeze: You can freeze for up to 2 months. Wrap individual pieces in a freezer safe bag or tightly sealed plastic wrap. Pop one out whenever the mood calls.