Ingredients
Equipment
Method
- Preheat the Skillet: Place the 10-inch cast-iron skillet on the middle rack of your oven and preheat to 425°F (220°C). A hot skillet is essential for a crispy crust.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, brown sugar, granulated sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, sour cream, and eggs until smooth. Then, whisk in the melted butter and oil until fully combined.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the batter together until just combined. Do not overmix; a few lumps are perfectly fine and desirable.
- Heat the Pan: Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter or bacon drippings to the skillet. Swirl the pan until the fat is melted and coats the bottom and sides completely. It should be shimmering.
- Bake: Immediately pour the batter into the hot skillet—it should sizzle loudly. Spread it into an even layer. Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out with moist crumbs attached.
- Cool and Serve: Let the cornbread cool in the skillet for at least 10-15 minutes before slicing and serving. It's best served warm with a generous pat of salted butter or homemade honey butter.
Nutrition
nutrition disclaimer: nutrition is an estimate based on ingredients and serving size. values may vary due to substitutions, brands, and kitchen tools. when in doubt, run your own numbers.
Notes
- The Sizzle is Key: The most important step for a crispy crust is pouring the cool batter into the preheated, greased cast-iron skillet. You must hear a sizzle for the best results.
- Do Not Overmix: A lumpy batter is a good batter. Mix only until the dry ingredients are just moistened. Overmixing develops gluten and leads to tough, dense cornbread.
- Room Temperature Ingredients: Using room temperature wet ingredients (buttermilk, sour cream, eggs) helps them combine more smoothly and creates a better final texture.
- Storage: Let the cornbread cool completely, then wrap it tightly in plastic wrap or foil. Store at room temperature for up to 2 days. Avoid the refrigerator, as it will dry out the cornbread quickly.
- Freezing: For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: To restore leftover cornbread, wrap a slice in aluminum foil and warm it in a 350°F (175°C) oven for 10-15 minutes until heated through.