the best buttermilk skillet cornbread
I have been making this Buttermilk Cornbread for decades. It is my spin on a recipe from an out-of-print Arm and Hammer cooking pamphlet from long ago. It is the most moist, tender, and flavorful cornbread you will ever try!
prep time
5 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 cups cornmeal
- 2 large eggs, beaten
- 1 1/2 cups buttermilk, see note
- 3 tablespoons shortening, melted
- butter, softened
- honey
How To Make the best buttermilk skillet cornbread
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Step 1Preheat oven to 425 degrees. Grease a 9-inch iron skillet thoroughly. -
Step 2Sift, then measure the flour. Sift again with the baking soda, salt, sugar, and cornmeal.
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Step 3Combine beaten eggs, buttermilk, and melted shortening.
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Step 4Add the liquid ingredients to the dry ingredients, stirring only until combined and smooth.
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Step 5Pour into your greased skillet. Bake for 25 to 30 minutes or until nicely browned and a toothpick comes out clean.
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Step 6Brush the top of the cornbread with melted butter while still hot.
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Step 7Serve warm with butter and honey.
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Step 8Notes: I use the gourmet buttermilk pictured for its richness. You can substitute one cup of cornmeal and 1 1/2 cups of all-purpose flour for a softer crumb.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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