Rustically simple but incredibly delicious. Iron Skillet Cornbread is a treat when the steaming and moist bread comes to the table in the cast iron skillet.
I’ve been making this simple skillet cornbread recipe for years. Perfect with Mexican recipes or simply when you crave cornbread.
Iron Skillet Cornbread
2 tablespoons butter
1 cup yellow stone-ground cornmeal
1 cup flour, unbleached
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup creamed corn
Preheat oven to 425 degrees. Put butter in a 10-inch iron skillet and place the skillet in the oven until it is very hot.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Combine buttermilk, egg, and creamed corn and add to dry ingredients. Make sure the batter is pourable. If not, add additional buttermilk.
Swirl melted butter into the skillet and pour the batter into it. The batter will sizzle when it hits the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
I love to eat mine drizzled with honey.