Cast Iron Skillet Cornbread
Cast Iron Skillet Cornbread is rustically simple but utterly delicious. It’s a slightly sweet, tender cornbread, that’s absolutely mouthwatering. And such a treat when it comes to the table, warm from the oven.
Servings: 10 servings
Calories: 218kcal
Ingredients
- 2 tablespoons butter
- 1 cup yellow stone-ground cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 cup buttermilk or plain yogurt
- 2 large eggs
- 1 tablespoon cooking oil
- 4 tablespoons melted butter
Instructions
- Preheat oven to 400 degrees. Grease a 10-inch cast-iron skillet with butter, a heavy 2-quart baking dish, or a heavy 9-inch square baking pan. Place in the oven while the batter is prepared. Watch the butter so that it doesn't overbrown.
- In a bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl whisk the buttermilk, eggs, oil, and melted butter together. Then whisk liquid mixture into the cornmeal mixture until a smooth batter forms. Be careful not to overmix.
- Remove the pan from the oven and quickly scrape the batter into the hot pan and return to the oven. Bake until the cornbread is golden brown and springs back upon the touch, about 20 to 25 minutes.
- Let cool slightly and drizzle with honey before serving.
Nutrition
Serving: 1g | Calories: 218kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 553mg | Fiber: 1g | Sugar: 8g