Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
- 1/4 cup granulated sugar (adjust to taste; I like mine slightly sweet)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted (plus extra for the skillet)
- Optional: 1 cup corn kernels (fresh or frozen), 1/2 cup shredded sharp cheddar, or chopped jalapeños
Growing up, Nonna Rosa always insisted on fresh buttermilk for cornbread—it gives that subtle tang that balances the sweetness of the cornmeal. But I’ve also learned from my time in Spain that a quick homemade substitute works just fine in a pinch. And don’t be shy about adding your own twist; my daughters love it with a handful of sweet corn kernels scattered throughout, which adds a lovely pop of texture.
Instructions
- Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven as it heats to get it nice and hot.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are fine.
- If using, fold in corn kernels, cheese, or jalapeños now for that extra flavor burst.
- Carefully remove the hot skillet from the oven (use oven mitts—cast iron gets scorching!) and add a teaspoon of butter, swirling to coat the bottom and sides.
- Pour the batter into the hot skillet, smoothing the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for about 10 minutes before slicing. This resting time helps the cornbread finish setting and makes it easier to cut.
One of my favorite memories is standing at the stove with my daughters, Olivia and Isabella, teaching them how to handle that hot skillet safely while sharing stories about Nonna Rosa’s kitchen. It’s these moments that make cooking more than just a task—it becomes a tradition, a way to connect generations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
