Southern-style skillet cornbread baked in a cast iron pan.

Ingredients

  • 1 1/2 cups unbleached all purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp table salt
  • 1/4 cup packed light brown sugar
  • 3/4 cup frozen corn kernels, unthawed
  • 1 cup buttermilk
  • 2 large eggs
  • 8 tbsp unsalted butter, melted and cooled

Steps

  1. Adjust oven rack to middle position and heat oven to 400 degrees.
  2. Spray 8-inch-square baking dish with nonstick cooking spray.
  3. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined, set aside.
  4. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
  5. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  6. Using rubber spatula, make well in center of dry ingredients and pour wet ingredients into well.
  7. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine.
  8. Add melted butter and continue folding until dry ingredients are just moistened.
  9. Pour batter into prepared baking dish and smooth surface with rubber spatula.
  10. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
  11. Cool on wire rack 10 minutes, then invert cornbread onto wire rack, turn right side up and continue to cool until warm, about 10 minutes longer.
  12. Cut into pieces and serve.