Golden, crispy-edged, and impossibly tender in the center, this cast iron cornbread is the kind of comfort food that earns a permanent spot in your rotation. The magic starts before the batter even hits the pan — a preheated skillet and a swirl of sizzling butter create that signature crust that no baking dish can replicate. Cornmeal and all-purpose flour do all the heavy lifting here, so there's no rye or rye-adjacent grain anywhere in the mix, making it a genuinely safe and satisfying choice for anyone navigating that restriction. Buttermilk keeps the crumb moist and adds a subtle tang that balances the sweetness from just a touch of sugar. The technique is straightforward — whisk the dry ingredients, combine the wet, fold them together without overworking the batter, and let the oven do the rest. It bakes up golden on top with edges that pull cleanly from the sides of the pan, and serving it straight from the skillet in warm wedges feels like the only right way to do it.
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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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