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Skillet Cornbread


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 8 1x

Description

This Easy Buttermilk Cornbread Recipe is made in a cast iron skillet – just like in the good old days!  A tender, lightly sweet cornbread that’s perfectly crusty on the bottom.


Scale

Ingredients

  • 1 1/4 cups yellow cornmeal
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups buttermilk
  • 1 egg
  • 4 tablespoons butter, cut into 4 pieces

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
  3. Make a well in the center of the dry ingredients and add the buttermilk and egg.
  4. Slow mix the ingredients until everything comes together, taking care not to over mix.
  5. Add the 4 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven. Let the butter melt in the pan for 3 to 5 minutes.
  6. When the butter is melted, remove the pan from the oven and carefully swirl the butter in the pan to evenly coat the bottom.
  7. Add the prepared batter to the prepared pan and smooth the top with a spatula.
  8. Bake for 20 to 25 minutes or until the top is golden-brown and the cornbread is cooked through.
  9. Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.

Notes

  • Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.
  • How fun is it cooked in the cast iron pan? Just grease it and cook it in cast iron like you would any other pan. I think you need one.
  • I have made this recipe gluten free by simple swapping out the all-purpose flour for a gluten-free baking blend and it worked perfectly.
  • Category: Breads
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 8
Amount Per Serving: Calories: 266.1 Fat: 8.7g Cholesterol: 44.4mg Sodium: 727.5mg Carbohydrates: 40.5g Sugars: 8.9g Protein: 6.4g Vitamin A: 86.1µg Vitamin C: 0mg

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