Skillet Cornbread
Golden, crisp-edged cornbread baked in a hot buttered cast-iron skillet, lightly sweet with a tender, moist crumb.
- Servings
- 8
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Oven
- 425°F220°C
Ingredients
Equipment
- 10-inch cast-iron skillet25 cm cast-iron skillet
Instructions
Put 1 tbsp of the butter in the skillet and set it in the oven. Heat the oven to 425°F. Melt the rest of the butter.Put 1 tbsp of the butter in the skillet and set it in the oven. Heat the oven to 220°C. Melt the rest of the butter.
Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
Whisk the buttermilk, eggs and melted butter in another bowl, then stir into the dry ingredients until just combined.
Take out the hot skillet with oven mitts, swirl the butter to coat and pour in the batter; it should sizzle.
Bake until golden and a toothpick in the center comes out clean, 18–22 minutes. Cool for 10 minutes in the skillet before cutting into wedges.
Notes
- Fold in a cup of corn kernels or a chopped jalapeño with some cheddar for variations.
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Nutrition estimate
- Calories
- 260
- Protein
- 6 g
- Carbs
- 35 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
