A great cornbread will never let you down — whether it’s for Thanksgiving or just as a weeknight treat.

This is one of my favorite cornbread recipes because it’s simple to whip together and you get a great crust from the cast iron pan. Try it for yourself and let me know what you think!

Cast Iron Buttermilk Cornbread

What you need: 

• 1 8″ cast iron skillet (I love Lodge for cast irons!)
• 2 eggs, room temperature
• 1/2 cup butter, melted
• 1/2 cup sugar
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup flour
• 1 cup cornmeal
• 1/2 teaspoon salt
• 3 tablespoons avocado oil

Steps: 

1. Pre-heat your oven to 400 degrees F & coat your cast iron with avocado oil (any kind of vegetable oil will work) using a paper towel.
2. Mix together the melted butter and sugar. Add in the egg and whisk together until fluffy.
3. Whisk in the buttermilk and baking soda. Then add the cornmeal, flour and salt. Your batter will be slightly lumpy.
4. Add in the batter into your cast iron skillet and bake for about 20 minutes or until a toothpick or knife come out clean from the center when inserted.
5. Enjoy!