- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.
- Mix Dry Ingredients:
- In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet Ingredients:
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are a few lumps.
- Prepare the Skillet:
- Carefully remove the hot cast-iron skillet from the oven. Add bacon drippings or additional melted butter to the skillet, ensuring it coats the bottom and sides.
- Pour Batter into Skillet:
- Pour the cornbread batter into the hot skillet.
- Bake:
- Place the skillet back in the oven and bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cornbread to cool for a few minutes before slicing. Serve warm.
This cast-iron skillet cornbread is perfect as a side dish for soups, stews, or barbecues. The cast-iron skillet gives it a crispy crust and even cooking. Enjoy your delicious homemade cornbread!