Place a 9-inch cast-iron skillet in the oven to heat.
Prepare the batter
In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk buttermilk, eggs, and melted butter.
Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
Bake in skillet
Carefully remove hot skillet from oven and add a small amount of butter to coat.
Pour batter into the skillet and smooth the top.
Bake 20–25 minutes, until golden brown and a toothpick inserted comes out clean.
Serve
Let cool 5 minutes before slicing. Serve warm with butter, honey, or alongside your favorite Southern dishes.
🌟 Tips
Extra crispy crust: Preheating the skillet ensures a golden, crispy bottom.
Add-ins: Corn kernels, jalapeños, or shredded cheese make it extra flavorful.
Sweet vs. savory: Adjust sugar to taste or leave it out for a savory version.
Ashley, I can also give you a southern-style cornbread muffins version that’s quick, portable, and just as fluffy and golden. Do you want me to share that?
