Better than Grandma's Cast Iron Skillet Buttermilk Cornbread
Serves 12
10 mins prep
20 mins cook
30 mins total
Southern style tender buttermilk cast iron skillet cornbread made with sour cream that stays moist for days.
Buttermilk Cornbread
tspbaking soda
ozbuttermilkroom temperature
ozsour creamroom temperature
tbsphoney
ozeggsroom temperature, lightly beaten
ozunsalted buttermelted
ozcreamed cornoptional
Honey Butter
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Preheat oven to 425℉ (220 ℃) the cast iron skillet on the middle oven rack to heat while making the batter.
Prep Ingredients
Whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt in a medium bowl.
oz all purpose flour
oz white or yellow cornmeal
oz granulated sugar
tsp fine sea salt
tsp baking powder
tsp baking soda
Using a separate medium sized bowl to whisk together buttermilk, sour cream, honey and eggs until smooth.
oz buttermilk
oz sour cream
tbsp honey
oz eggs
Stir the dry ingredients into the wet ingredients in tow parts, mixing until just combined.
While gently stirring with a whisk, slowly pour the melted butter until its fully incorporated.
oz unsalted butter
Fold in the cream corn with a rubber spatula.
oz creamed corn
Pour batter into the iron skillet and level with an offset spatula.
Set the cast iron skillet onto the middle oven rack and bake for 20-25 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
Honey Butter
In a small bowl, stir together the softened butter, honey, and salt.
oz unsalted butter
tbsp honey
pinch sea salt
While cornbread is warm drizzle warm honey butter across the top and coat with a pastry brush.
Cool for 10 minutes on a wire rack. Slice and serve warm with more honey and butter!