Cornbread should be made in a cast iron pan. It’s just the way it was meant to be. Pouring creamy batter into a scorching hot pan gives it an instant crust and a chewy center… which just screams “dunk me in chili! Please!” There are plenty of great cornbread mixes out there, but if you’re looking to put some extra love into it, make it from scratch. Minus the buttermilk and maybe the cornmeal you probably already have everything in the house. And if you’re looking to make it all fancy-like, serve it with some homemade honey butter. Room temp butter, a few tablespoons of honey, and a pinch of sea salt. Simple and delicious.
Cast Iron Cornbread
2¾ cups buttermilk
2 cups yellow cornmeal
1¾ cups all purpose flour
3 tbs brown sugar
2¼ tsp baking powder
¾ tsp baking soda
1½ tsp kosher salt
5 tablespoons unsalted butter
1. Preheat oven to 425 degrees. Place the cast iron pan in the oven while you make the batter.
2. Whisk the eggs and buttermilk together in a small mixing bowl. Whisk the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a second large bowl. Add the buttermilk to the dry ingredients and stir until just combined.
3. Remove the pan from the oven place the butter in the pan. Put it back in the oven for a minute or two, or until it is completely melted. Add the batter to the pan and cook the cornbread for approximately 25 minutes, or until a toothpick comes out clean from the center.
4. Carefully remove the cornbread from the oven and serve it hot with butter.