Lowcountry Cast-Iron Cornbread

By: The Local Palate
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This classic Lowcountry cast-iron cornbread from the recently released Salt & Shore cookbook gets its flavor from a lot of sizzling butter. Decadent, rich, and crumbly, this cornbread is a sufficient side for breakfast, lunch, or dinner.

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Serves 6-8

  • ½ cup butter and 1 additional tablespoon for the pan
  • ¼ cup avocado or canola oil
  • 2 eggs
  • 2 cups buttermilk
  • 1 cup fine-ground heirloom yellow cornmeal
  • 1 cup flour
  • ¾ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  1. Preheat oven to 400 degrees.
  2. Combine melted butter and oil in a liquid measuring cup. In a medium bowl, whisk together the eggs and buttermilk till smooth. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the buttermilk-egg mixture to the cornmeal mixture and whisk together. Stream in the butter-oil mixture and whisk constantly until smooth.
  3. Preheat a 10 to 12-inch cast-iron skillet over medium heat for two minutes. Add 1 tablespoon of butter. Once the butter has melted, pour in the cornbread batter and cook for 1 minute.
  4. Transfer the skillet to the oven and bake for 25-30 minutes or until a toothpick can come out clean from the center. Cooking times can vary depending on your oven so check frequently, knowing the cornbread could finish as early as 20 minutes or as late as 40 minutes.
  5. Place the skillet on a trivet and allow to cool at room temperature for 30 minutes prior to cutting.
  • Recipe adapted from
    Salt & Shore: Recipes from the Coastal South. Copyright © 2024 Weldon Owen, Photography Ziv Sade & Sammy Monsour.
  • Contributing City

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