Easy cornbread so good it doesn't even NEED to be served with butter! No mixer needed, and ready in 30 minutes. This cornbread can be made in a cast iron skillet, stoneware baking dish, casserole baking dish, or square cake pan.
In a microwave safe bowl, melt 1/2 cup butter. Set aside to cool.
1/2 cup + 1 tablespoon unsalted butter
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
1 cup all-purpose flour, 1 cup yellow cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt
In a medium bowl, combine buttermilk, butter, brown sugar, egg. Stir until combined and no lumps remain - it should be grainy and tan in color.
1 cup buttermilk, 1/4 cup light brown sugar, 1 egg
Add wet ingredients to dry and stir until just combined - don't overmix!
Place 1 tablespoon butter in skillet and place in oven. Let it sit until the butter has just melted and then remove. Roll the skillet around to coat the bottom with the melted butter.
1/2 cup + 1 tablespoon unsalted butter
Pour batter into skillet in even layer. Bake 20 minutes, or until the edges are golden and crisp, and a toothpick inserted in the center comes out clean.
Allow to cool for a few minutes, slice and serve. Enjoy!
Video
Notes
Don't have a skillet? You can also use a stoneware baking dish, casserole baking dish, or square cake pan - just note that your baking time may vary a bit, so keep an eye on it as it bakes. If you use a glass baking dish, just know that the bottom and edges may be extra browned, as it holds heat and will continue to bake a bit after you've removed it from the oven.