Cast Iron Skillet Cornbread
- Difficulty: Easy
- Servings: 8 to 10 pieces
- Nutrition per Serving (1 of 10): Calories 235, Total Fat 11g, Saturated Fat 6g, Carbs 30g, Fiber 1g, Sugar 7g, Protein 5g, Cholesterol 58mg, Sodium 204mg
- Total Time: 55 minutes
- Preparation Time: 15 minutes
- Resting Time: 15 minutes
- Cooking Time: 25 minutes
This recipe is excellent and tastes even better, in my opinion, when baked in a cast iron skillet and served warm at the table. I find it versatile enough to serve at breakfast, brunch, lunch, or dinner. Whether paired with butter and jam or alongside fried chicken, it almost never lasts through the meal!
- Difficulty: Easy
- Servings: 8 to 10 pieces
- Nutrition per Serving (1 of 10): Calories 235, Total Fat 11g, Saturated Fat 6g, Carbs 30g, Fiber 1g, Sugar 7g, Protein 5g, Cholesterol 58mg, Sodium 204mg
- Total Time: 55 minutes
- Preparation Time: 15 minutes
- Resting Time: 15 minutes
- Cooking Time: 25 minutes
Ingredients:
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 8 tablespoons unsalted butter, melted
Instructions:
- Preheat your oven to 425F (220C) and place a 9-inch cast iron skillet inside to heat while you prepare the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir in the milk, buttermilk, and eggs until well mixed. Blend in most of the melted butter, saving about a tablespoon for the skillet.
- Carefully take the heated skillet from the oven. Lower the oven temperature to 375F (190C). Use the reserved butter to grease the bottom and sides of the hot skillet. Pour the batter into the skillet and place it back in the oven's center. Bake until the cornbread is firm in the center and a toothpick inserted comes out clean, about 20-25 minutes. Let it cool for 10-15 minutes before serving.
This version of the recipe has been revised and may vary slightly from the initial publication or broadcast.
