Sweet cornbread or unsweetened? Which do you prefer? I’ve always liked a sweeter cornbread. Heated up with a dab of butter on top, mmmmm my mouth is watering just thinking about it.
Cornbread is a great side dish for some many things!!! If my waist line would allow it, I would keep it around my house on a daily basis. Unfortunately that is something I just can’t do.
I used to always use the jiffy cornbread mix, and don’t get me wrong it’s still great in a pinch. But if you didn’t know, it’s so easy to make cornbread!!! I love pouring the batter into the hot skillet to give that crust a nice sear and crunch. I use bacon grease to coat my skillet, but you could use a butter as well.
I’ve also tested this recipe with a gluten free flour blend instead of regular flour and it turned out perfect. Feel free to use either!
Let me know what you think and tell me if you prefer sweet cornbread or unsweetened.
Buttermilk Skillet Cornbread
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup whole milk
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 cup butter, melted
- 2 tablespoons butter
Preheat oven to 450.
Combine flour, baking powder, cornmeal, salt, and sugar in a large bowl. Set aside.
In a measuring cup or small bowl, combine buttermilk, milk, egg, and baking soda. Whisk to combine.
Stir milk mixture into dry mixture, just until combined. Batter may be lumpy. Add in melted butter.
Heat 2 tablespoons of butter in large cast iron skillet over medium heat.
Pour batter into hot skillet and let cook for 1 minute. Transfer to oven and bake for 12 to 15 minutes.