Traditional American Cornbread Cooks Up Golden and Crumbly in a Cast Iron Skillet
Baking this native staple in a preheated skillet creates a beautiful, deep crust that locks in moisture.
Long before European settlers arrived, Native Americans relied on cornbread as a main food source. While modern recipes often add sugar and wheat flour, this classic version stays true to its roots, combining simple cornmeal with tangy buttermilk for a rich, comforting side dish.
Ingredients: 1 cup of yellow cornmeal, 1 cup of buttermilk, 1 large egg, 3 tablespoons of butter, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
Preheat your oven to 200°C (400°F). Place your baking pan — ideally a seasoned black cast-iron skillet — directly into the oven while it heats up so the pan becomes piping hot.
Melt the butter in a small bowl in the microwave and set it aside to cool slightly.
In a large mixing bowl, stir together the yellow cornmeal, baking powder, baking soda, and salt. Pour in the melted butter and stir until the dry ingredients are crumbly and evenly coated.
Add the egg and about ¾ cup of the buttermilk to the bowl. Stir the mixture gently with a spoon without whipping it, slowly adding the remaining buttermilk until the batter reaches the consistency of thick, pourable sour cream.
Carefully pull the hot skillet out of the oven and brush the bottom and sides with a little extra butter. Pour the batter straight into the hot pan — it should sizzle slightly — and bake for 20 to 25 minutes until a toothpick inserted into the center comes out completely clean. Let it cool in the pan for 5 minutes before slicing it into wedges.
