As a grandchild of the south, I have been in awe of my Mommom’s skillet cornbread ever since I can remember. Watching her golden creation fall out of her skillet with ease and onto the butcher block was nothing short of magical to this little foodie in training. I have to thank her for teaching me that if the cornbread does happen to crack and crumble, it can still taste even better than the perfect one before it. I still giggle at the irony of the cornbread for our Thanksgiving stuffing turning out absolutely perfect year after year only to be intentionally crumbled to pieces minutes later.
I made buttermilk skillet cornbread in the cast iron skillet that Mommom gave me for my birthday last year in celebration of her special day today. We’ll toast a slice of cornbread in her honor as I thank her for never letting me forget that, although I may crack and crumble at times, I’ll always be perfect in her eyes. Happy Birthday, Mommom! I love you and appreciate your many years of wisdom and love.
Buttermilk Skillet Cornbread
makes one 9″ skillet cornbread
4 tablespoons butter
2 cups stone-ground yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
2 large eggs
2 cups low-fat buttermilk
2 tablespoons honey
- Preheat oven to 425 degrees Fahrenheit. Place butter in 9 inch cast iron skillet and melt in oven while preheating and preparing batter.
- In a medium bowl, combine cornmeal, sugar and baking soda until combined.
- In a separate bowl, whisk together eggs, buttermilk and honey. Add to dry ingredients and stir until fully incorporated. it’s also possible to use a blender/juicer (more at: juicingkitchen.com )for this step
- Carefully remove skillet from oven and pour batter into hot, buttered skillet.
- Return to oven and bake for 25 minutes until top is light golden brown. Let cool 10-15 minutes before serving.