If you follow this recipe, you will end up with delicious cornbread that is moist and tender in the middle and crispy on the edges. Apart from being moist, tender, and crispy, this cornbread is incredibly fluffy.
This cornbread is made with real corn, buttermilk, cornmeal, and it’s baked in a skillet, which makes this recipe incredibly easy. If you like a bit of spice, feel free to serve with homemade chili for that extra spice and flavor.
Guide on making cornbread:
- 1 1/4 cups all-purpose flour
- 1 cup fine-ground cornmeal
- 1 cup buttermilk
- 1/2 cup frozen corn kernels
- 1/2 cup creamed corn
- 1/4 cup oil
- 1/4 cup sugar
- 3 tbsp salted butter
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 eggs
Start by preheating to 375 °F and put the cast iron skillet in the oven.
Then in a small bowl, combine flour, cornmeal, baking powder, and salt. Measure the buttermilk in a measuring cup and add the baking soda. After adding the baking soda, stir the mixture and set it aside.
Next, place the butter in the cast iron skillet that’s in the oven and allow it to melt.
Then in a mixing bowl, add the dry ingredients and mix until combined. After that, add the frozen corn and mix gently.
Now, take the cast iron skillet out of the oven and rub it around to coat the bottom and sides of the skillet. Then pour the batter into the hot skillet and spread to even out the surface.
Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean, which should take approximately 30 minutes.
Cut the cornbread into wedges or squares and serve warm. Enjoy!