The Root Cafe's Cast-Iron Buttermilk Cornbread

Recipe by Bren in LR
READY IN: 45mins




  • Preheat oven to 375 degrees.
  • Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
  • Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
  • Measure oil into a medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
  • Add the buttermilk and whisk to combine.
  • In a well seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
  • Add wet ingredients to dry, stirring only enough to combine. (Be careful not to over mix.).
  • Transfer batter into the hot skillet, and put it directly into the preheated oven. Bake until golden brown on top, about 25 minutes.
  • Let cool for 10 minutes, and serve hot with butter and creme fraiche.