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.
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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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