Low Sodium Classic Skillet Cornbread

Total time35 min

Prep time10 min

Cook time25 min

This skillet cornbread bakes up thick, golden, and slightly crisp at the edges thanks to a sizzling-hot cast iron pan and a swirl of melted butter right before the batter goes in. Cornmeal gives it that satisfying, slightly gritty texture, while buttermilk and eggs keep the crumb soft and moist all the way through. A touch of sugar rounds out the flavor without making it taste like dessert, and the whole thing comes together in one bowl with barely any fuss. Baking it in a preheated skillet gives you that coveted crackly crust you just can't get from a regular pan. It's a great pick for anyone watching their sodium intake, since you're in full control of what goes into the batter. Serve it warm, straight from the skillet, alongside a bowl of chili or a simple bowl of beans and greens.

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Ingredients

8 servings

3 tbsp unsalted butter, divided
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 ½ cups yellow cornmeal
½ cup all-purpose flour
2 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ¼ cups buttermilk
2 large eggs

Instructions

1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
2
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.

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