There’s nothing like the smell of cornbread baking in a hot cast-iron skillet.
Crispy edges. Tender center. That rich, buttery corn flavor that pairs perfectly with collard greens, chili, or a big bowl of beans.
And in true Southern style — this one isn’t overly sweet. It’s savory, simple, and just right. 
INGREDIENTS
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1½ cups buttermilk
2 large eggs
¼ cup melted butter (plus 1 tablespoon for the skillet)
(Optional: 1–2 tablespoons sugar if you prefer it slightly sweet.)
INSTRUCTIONS
Preheat the Skillet
Preheat oven to 425°F (220°C).
Place a 9-inch cast-iron skillet in the oven with 1 tablespoon butter inside.
Let it heat until butter is melted and sizzling.
This is how you get those crispy edges!
Mix the Batter
In a large bowl, whisk together:
Cornmeal
Flour
Baking powder
Baking soda
Salt
In another bowl, whisk:
Buttermilk
Eggs
Melted butter
Pour wet ingredients into dry ingredients and stir just until combined.
Do NOT overmix.
Bake
Carefully remove hot skillet from oven.
Pour batter into the sizzling butter (it should sizzle when it hits the pan).
Return to oven and bake 20–25 minutes, until golden brown and a toothpick comes out clean.
Cool Slightly & Serve
Let cool for 10 minutes before slicing.
Serve warm with:
Butter
Honey
Collard greens
Chili
Or alongside fried chicken 
PRO TIPS
Always preheat the skillet for crispy crust
Use real buttermilk for authentic flavor
Don’t overmix — it keeps the texture tender
Leftovers are amazing toasted the next day
Golden. Crispy. Tender.
A true Southern staple that belongs on every comfort-food table.
Do you like your cornbread sweet… or strictly savory? 
