Fat Daddy's Famous Cornbread Recipe
A legendary, Southern-style cornbread baked in a cast-iron skillet. This recipe yields a perfectly moist and tender crumb with an irresistibly crispy, buttery crust. It's quick, easy, and the perfect side for any comfort food meal.
Equipment
- 10-inch Cast-Iron Skillet
- Large Mixing Bowl
- Whisk
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk room temperature
- 1 large egg room temperature
- 6 tbsp unsalted butter melted and divided
Instructions
- Preheat oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat up.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk and egg. Slowly whisk in 4 tablespoons of the melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of melted butter and swirl to coat the bottom and sides.
- Pour the batter into the hot skillet and spread evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the skillet for 10 minutes before slicing and serving warm.
Notes
For the best crispy edges, make sure your skillet is very hot before adding the butter and batter. The sizzle is the sound of success!