Fluffy, moist skillet cornbread—just like Nana used to make! Serve with butter and honey.
Ingredients
- ¼ cups stone-ground cornmeal: 1 piece
- all-purpose flour: 0.75 cup
- white sugar: 0.25 cup
- baking powder: 2 tsp
- salt: 1 tsp
- baking soda: 0.5 tsp
- eggs: 2 piece
- vegetable oil: 0.33333 cup
- ½ cups buttermilk: 1 piece
- buttermilk: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
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While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
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Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
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When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
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Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
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Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
