Stone-ground yellow cornmeal gives this skillet cornbread its signature hearty texture and rustic flavor, while buttermilk keeps the crumb tender and moist. The batter comes together fast in one bowl, poured into a screaming-hot cast iron skillet so the edges crisp up golden while the center stays soft and cake-like. That sizzle when the batter hits the hot pan is what builds the deep-brown crust everyone fights over, and a few minutes of resting in the skillet lets it set up perfectly for cutting into wedges. It's a straightforward, from-scratch bake with big cornmeal flavor in every bite, and it fits neatly into a low-sodium spread alongside chili, beans, or a weeknight dinner. Serve it warm straight from the pan for the best texture.
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Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
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