Growing up, cornbread was never something I looked forward to at dinner time. It was always dry, grainy, and most of the time, utterly flavorless. I guess the main type of cornbread I ate growing up was that Jiffy mix…so that may have been the problem.
Everything changed when I discovered finely ground cornmeal and my most secret ingredient of all time: buttermilk.
Now, you may remember my buttermilk biscuit and pancake posts where I raved about the incredible properties of buttermilk. Well, I’m about to do it again, so you may want to scroll down a few paragraphs so I can profess my love affair with the milk of angels in private.
Buttermilk, buttermilk, buttermilk. If you want whatever you’re baking to be the most tender, moist, delicious baked good on planet earth, use it. With discretion obviously.
Anyways, let’s get back to the main topic of this post: actually good cornbread.
Grab a cast iron skillet and a stick of butter and enjoy the read!
I set out on a quest to create a legitimately delicious cornbread recipe that is glorious when crumbled in chili, as a side, or eaten straight out of the pan.
First of all, you’re going to want to preheat your cast iron skillet. You can use a normal cake pan or another semi-shallow dish, but I find that a well-seasoned cast iron skillet does wonders! This is the cast iron skillet I use! Just stick the skillet in the oven while it’s preheating and it’ll be ready to go when it beeps!
Melt a stick of butter and reserve about two tablespoons. Mix in your sugar and eggs and stir in the milk and buttermilk. Then go ahead and add the salt, baking soda, and flour. You can for sure leave it at that, but if you want to take your cornbread to the next level, listen very closely…
Dice a seeded jalapeño or two (if you like it extra spicy) and add that and three-quarters of a cup of shredded cheddar cheese to your batter. In all honesty, the one jalapeño does not add much heat, but it does add a ton of flavor.
Next, take the skillet out of the oven and add that remaining two tablespoons of butter to it. Then quickly pour the cornbread batter into the skillet. The batter around the edges of the pan should puff up and bubble slightly.
Off to the oven, she goes!
Bake until golden brown and slightly cracked on the top!
I hope y’all make this cornbread to go with your favorite chili recipe or fall meal! I promise it won’t disappoint!
- 8 tablespoons butter
- 2 eggs
- 1 cup buttermilk
- 1/3 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cup cornmeal
- 3/4 cup flour
- 3/4 cup shredded cheddar cheese
- 1 jalapeño, diced and seeded
- Preheat oven to 425°F and place a 10.25 inch cast iron skillet in it.
- Melt the butter and set two tablespoons aside.
- In the bowl with the butter mix in the sugar, eggs, milk, and buttermilk.
- In a separate bowl combine the cornmeal, flour, salt, baking soda, and baking powder.
- Add the dry ingredients into the wet ingredients and stir to combine.
- Gently fold in the cheddar and diced jalapeños.
- Working quickly, remove the skillet from the oven and pour the butter in it.
- Pour the batter in. The edges should puff up slightly.
- Place skillet back into the oven, reduce heat to 375°F.
- Bake for 20-25 minutes or until a toothpick comes out clean.