Crispy-Edged Cast-Iron Buttermilk Cornbread

Why You’ll Love This Recipe

• Crisp, lacy edges from butter sizzling in a ripping-hot cast-iron skillet.
• Tender, moist crumb thanks to buttermilk and just the right amount of flour.
• Big corn flavor from stone-ground cornmeal with a subtle sweetness option.
• Weeknight-simple: one bowl, one skillet, 35 minutes start to finish.

Grocery List

• Produce: None required (optional: jalapeño, scallions, or corn kernels for variations)
• Dairy: Buttermilk, unsalted butter, eggs
• Pantry: Stone-ground yellow cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar (optional), neutral oil, honey

Full Ingredients

Cornbread Batter

• 1 1/4 cups stone-ground yellow cornmeal (about 190 g)
• 3/4 cup all-purpose flour (90 g)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt (Diamond Crystal; use 3/4 tsp if using Morton’s)
• 2 tbsp granulated sugar (optional, for lightly sweet cornbread)
• 1 1/2 cups buttermilk (360 ml), well shaken
• 2 large eggs, room temperature
• 4 tbsp unsalted butter (57 g), melted and cooled slightly

Skillet Sizzle

• 2 tbsp unsalted butter (28 g)
• 1 tbsp neutral oil (15 ml), such as canola or grapeseed

To Serve

• Honey for drizzling
• Flaky sea salt (optional)

Step-by-Step Instructions

Step 1: Heat the oven and skillet

Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 450°F (232°C) for a full 15 minutes. This head start ensures the fat sizzles on contact, frying the edges so they turn crisp and golden.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the stone-ground cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, and sugar (if using). Stone-ground cornmeal brings more aroma and texture, so thorough whisking helps evenly disperse the leaveners.

Step 3: Whisk the wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk and eggs until smooth, then whisk in 4 tbsp melted butter. The butter should be warm, not hot, so it does not scramble the eggs.

Step 4: Make the batter and rest

Pour the wet mixture into the dry and fold with a spatula just until no dry streaks remain. Do not overmix. Let the batter rest 5–10 minutes to hydrate the cornmeal; this step keeps the crumb tender instead of gritty.

Step 5: Sizzle the skillet

Carefully remove the hot skillet from the oven. Add 1 tbsp neutral oil and 2 tbsp butter. The butter should foam and brown lightly within seconds. Immediately swirl to coat the bottom and sides of the pan so every edge gets that frying action.

Step 6: Bake to golden perfection

Pour the rested batter into the sizzling skillet—it should audibly sizzle at the edges. Return to the oven and bake 18–22 minutes, until the top is golden, the edges are deeply browned and crisp, and a toothpick in the center comes out clean (or the center reaches 200–205°F/93–96°C). Rotate the pan once if your oven browns unevenly.

Step 7: Cool briefly, then serve

Cool in the skillet for 10 minutes so the crumb sets and the crust stays crisp. Slice into 8 wedges. Serve warm with generous drizzles of honey and a sprinkle of flaky salt if you like that sweet-salty pop.

Pro Tips

• If your cornmeal is very coarse, extend the batter rest to 10–15 minutes for extra tenderness.
• For maximum crust, ensure the pan is preheated thoroughly and the fat is visibly shimmering before the batter goes in.
• Use a blend of butter (flavor) and neutral oil (higher smoke point) to prevent scorching at 450°F.
• Weigh ingredients for consistency; stone-ground cornmeal can vary in density.
• Internal temp of 200–205°F (93–96°C) ensures fully set but moist cornbread.

Variations

• Jalapeño-Cheddar: Fold 1 cup shredded sharp cheddar and 1–2 finely chopped jalapeños into the batter. Scatter a bit more cheese on top before baking.
• Extra-Sweet Bakery Style: Increase sugar to 1/3 cup and add 1 tsp vanilla. Brush the hot cornbread with 1 tbsp melted butter and 1 tbsp honey.
• Bacon Skillet: Replace the neutral oil with 1–2 tbsp bacon drippings. Crumble in 3 slices cooked bacon before baking.

Storage & Make-Ahead

Cool completely, then wrap tightly. Store at room temperature up to 1 day or refrigerate up to 3 days. For longer storage, freeze wedges in a single layer, then bag for up to 2 months. Reheat on a bare oven rack or in the cast-iron skillet at 350°F (177°C) for 8–10 minutes to re-crisp the edges. To get ahead, whisk the dry ingredients and store airtight for up to 1 month; whisk the wet ingredients just before baking.

Nutrition (per serving)

Approx. 270 calories; 11 g fat; 31 g carbohydrates; 6 g protein; 1 g fiber; 430 mg sodium. Values will vary based on brands and whether sugar/honey is added.