Name: Classic Buttermilk Cornbread
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 cups yellow cornmeal; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 1 teaspoon salt; 1 cup buttermilk; 1 egg, large; 3 tablespoons vegetable oil, divided

Ready in: 32 mins

Serves: 6 servings

Ingredients: 7

This skillet cornbread uses cornmeal, buttermilk, egg, and a hot cast iron pan for crisp edges and a tender crumb. It is a simple, unsweetened version that fits alongside beans, greens, chili, or a holiday spread.

Ingredients

For the Cornbread Batter
1 ¹⁄₂	cups yellow cornmeal
1	teaspoon baking powder
¹⁄₄	teaspoon baking soda
1	teaspoon salt
1	cup buttermilk
1	egg, large
3	tablespoons vegetable oil, divided

Instructions

1.	Place an 8-inch cast iron skillet in the oven and preheat to 425 degrees F.
2.	Whisk the cornmeal, baking powder, baking soda, and salt together in a mixing bowl.
3.	Whisk the buttermilk, egg, and 2 tablespoons of the oil together in a separate bowl until smooth.
4.	Stir the buttermilk mixture into the cornmeal mixture just until no dry pockets remain.
5.	Carefully remove the hot skillet from the oven, add the remaining 1 tablespoon oil, and swirl to coat the bottom.
6.	Pour the batter into the hot skillet and spread it evenly.
7.	Bake until the top is golden and the center springs back when lightly pressed, 20 to 25 minutes.
8.	Let the cornbread cool in the skillet for 5 minutes before slicing.