There's nothing quite like a wedge of hot, golden skillet cornbread with crackly, buttery edges and a tender, slightly sweet crumb underneath. Cornmeal gives it that satisfying, rustic texture, while buttermilk keeps the inside moist and tangy against the crisp crust that forms in a screaming-hot cast iron pan. The batter comes together in minutes with just a whisk and two bowls, so there's no fuss between mixing and that dramatic sizzle when it hits the skillet. Baking it hot and fast is what gives this loaf its signature contrast: deeply browned on the outside, pillowy soft within. It's a fantastic pick for anyone watching added sugar, since the flavor here leans on toasty cornmeal and good browning rather than sweetness to shine. Serve it warm, straight from the skillet, with a smear of something creamy and you've got a side dish that steals the show.
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Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
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