This is the kind of cornbread that makes the case for baking in a screaming-hot cast iron skillet: stone-ground yellow cornmeal gives it real texture and a rustic, slightly gritty bite, while buttermilk and eggs keep the crumb tender and rich. Melted butter swirled into the pan right before the batter goes in creates that irresistible crackly, golden-brown crust along the edges, and a second hit of butter folded into the wet ingredients adds depth throughout. The batter comes together in minutes with just a whisk and two bowls, no mixer required, and it bakes up fast — twenty to twenty-five minutes to a deep golden top and clean toothpick. Sliced into wedges and served warm straight from the skillet, it's got that perfect balance of crisp exterior and soft, custardy interior. It's a solid pick if you're watching added sugar, since the flavor here comes from real cornmeal and butter rather than anything cloying. Keep it in your regular rotation alongside chili, greens, or a pot of beans — it earns its spot on the table.
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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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