Description
A fast, moist, and tender cornbread with a crispy, buttery crust, ready in just 30 minutes. Perfect for weeknight dinners and pairs well with chili, roasted chicken, or tacos.
Ingredients
Scale
- 1 cup (120g) yellow cornmeal
- 1/2 cup (60g) all-purpose flour
- 1 tablespoon (12g) baking powder
- 1 teaspoon (6g) salt
- 2 tablespoons (25g) sugar
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk
- 1/4 cup (60g) sour cream
- 1/4 cup (57g) unsalted butter, melted (divided)
- 2 tablespoons (30ml) hot water
Instructions
- Preheat the oven to 425°F (220°C). Place an 8-inch cast iron skillet in the oven to heat up while the oven preheats.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until no lumps remain.
- In a separate bowl, whisk together the eggs, buttermilk, sour cream, and half of the melted butter until smooth.
- Pour the wet mixture into the dry mixture and add the hot water. Gently stir with a spatula until just combined; the batter should be lumpy. Do not overmix.
- Carefully remove the hot skillet from the oven. Add the remaining melted butter to the skillet, swirling to coat the bottom and sides.
- Pour the batter into the hot skillet. It will sizzle immediately.
- Bake for 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 5 minutes before slicing and serving warm.
Notes
Do not skip preheating the skillet, as this creates the signature crispy crust. Do not overmix the batter to avoid a tough texture. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or vinegar. This recipe does not freeze well; store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: cornbread, cast iron, quick dinner, weeknight meal, easy recipe, side dish, buttery cornbread, 30 minute dinner