Buttermilk Cornbread in a Cast Iron Skillet

This cornbread is simple but tasty. You can definitely use this as a base recipe to make your own with different toppings or additions. The results are a moist and satisfying cornbread. You can make this recipe all in one bowl. The batter cooks in a 375F oven at 23-30 minutes. I recommend leaving your cornbread alone until at least you hit the 18 minute mark despite pan size if you want to check on it. Please sift your flour as this yields the best result.

Here are the ingredients
1 and 1/2 cups of cornmeal
1 cup all-purpose flour sifted
1-2 1/2 tsp salt (adjust for less than 2tsp if using salted butter)
3tbsp-1/4cup of white sugar (optional)
8-10tbsp of unsalted or salted butter (adjust salt accordingly)
1- (1and 1/2) tbsp of sour cream or mayo I used one tbsp sour cream
1 tbsp neutral oil
2 eggs
2 cups buttermilk (all buttermilk is low fat so don't feel like you need to buy a specific one. Buttermilk is the by-product of making butter. As you can imagine, all of the fat goes to the butter and the left over is the buttermilk. "Whole fat" buttermilk is not any different than one listed as "low-fat" Buttermilk lasts a long time so don't feel like you'll waste it.)
1/2 tsp baking soda

If you use no sugar and unsalted butter, I would still use at least 1 tsp salt. If you use no sugar and salted butter, I would use at least 1/4-1/2 tsp salt. I used kosher salt for this recipe which is a bit less salty than some other salts. If you're using something considered more "salty" like sea salt, it is safe to subtract 1/4 tsp of salt for good measure. :)



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