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Cast Iron Cornbread

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

For one 9" Pan

  • 1 1/4 cup ground cornmeal
  • 3/4 cup all purpose flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup whole milk
  • 1 cup buttermilk
  • 2 Whole egg beaten
  • 8 tbs unsalted butter melted

For two 6" Pans

  • 10 tbs cup ground cornmeal
  • 6 tbs all purpose flour
  • 2 tbs sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 oz + 2tsp whole milk
  • 1/2 cup buttermilk
  • 1 Whole egg beaten
  • 1/4 cup unsalted butter melted

Instructions
 

  • Preheat oven to 425°F
  • Place cast iron pan(s) in oven to warm
  • In large mixing bowl, whisk dry ingredients together until mixed
  • Whisk in milk, buttermilk, and eggs, mix well
  • Set aside 2 tbs of melted butter; stir the rest in with the batter
  • Remove pan(s) from the oven and reduce temperature to 375°F
  • Coat pan(s) with butter
  • Pour batter into the pan(s)
  • Place pan(s) in the center of the oven
  • Bake 20-25 minutes, until golden/lightly brown and firm, and toothpick comes out clean
  • Let cool 10 minutes before eating

Notes

Add up to 1tbs honey or pure maple syrup for extra sweetness
For savory cornbread, stir in veggies like peppers or jalapenos, onions, cheese, etc.