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New Year's Day Cornbread

New Year's Day cornbread bakes in a hot cast-iron skillet for a golden crust and tender, buttery center. Buttermilk adds a subtle tang, and the toothpick test makes it easy to tell when it is done.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 203
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 1 egg large
  • 1 cup buttermilk

Equipment

  • 1 10-inch cast-iron skillet

Method
 

  1. Put 1 tablespoon butter in a 10-inch cast-iron skillet and place it in the oven; preheat the oven to 425°F.
  2. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Melt the remaining 4 tablespoons butter and let it cool slightly.
  4. Whisk the egg and buttermilk in a medium bowl, then whisk in the melted butter.
  5. Pour the buttermilk mixture into the dry ingredients and stir just until combined.
  6. Carefully swirl the melted butter in the hot skillet to coat the bottom.
  7. Pour in the batter.
  8. Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  9. Let the cornbread rest in the skillet for 10 minutes before serving.

Notes

For a crispier bottom, swirl the butter around the hot skillet just before adding the batter. Store covered in the refrigerator for up to 3 days; freezer-friendly. For a gluten-free variation, replace the all-purpose flour with a 1:1 gluten-free baking flour.