This ‘Golden Crust Delight’ is warm, buttery, and the perfect mop-up for all the Thanksgiving goodness!

There's something truly comforting about a warm slice of cornbread, especially when it's made in a trusty cast iron skillet. Growing up, my mom would whip up this Southern skillet cornbread whenever we had family gatherings. It was always the perfect accompaniment to a hearty meal. Now, living in the Midwest, I find myself craving that same nostalgic taste, and this recipe never fails to deliver. It's quick to make, uses simple ingredients, and brings a touch of Southern charm to any dinner table.

This Southern skillet cornbread pairs beautifully with a variety of dishes. It's a classic side for chili or a steaming bowl of soup, perfect for those chilly Midwest evenings. You can also serve it alongside a barbecue spread or a simple salad for a lighter meal. Don't forget a dollop of butter or a drizzle of honey on top for an extra touch of sweetness!

Servings: 8

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
2 tablespoons vegetable oil

Preheat your oven to 425°F (220°C).

Place a 9-inch cast iron skillet in the oven to heat up.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In another bowl, combine the buttermilk, eggs, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides.

Pour the batter into the hot skillet, spreading it evenly.

Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool slightly before slicing and serving.

For a spicier kick, try adding a diced jalapeño or a pinch of cayenne pepper to the batter. If you prefer a sweeter cornbread, increase the sugar to 1/2 cup. You can also mix in a handful of shredded cheddar cheese or some cooked bacon bits for extra flavor. If you're out of buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.