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A tender, golden American cornbread with crisp browned edges, a lightly sweet crumb, and enough buttermilk tang to keep every bite moist. Baking it in a preheated cast-iron skillet gives the classic contrast of crunchy crust and soft center.
AI-generated image
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A hot, oiled skillet starts the crust browning immediately, while buttermilk and melted butter keep the interior tender. A restrained amount of sugar rounds out the corn’s natural sweetness without turning the bread into cake.
Cool completely, then store airtight at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze wrapped slices for up to 2 months.
Reheat individual slices in a 175°C oven for 8 to 10 minutes, or microwave briefly until warm. Cover frozen slices loosely with foil and heat until hot throughout.
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