Cast-Iron Skillet Fresh-Baked Cornbread

By zhanghengshuo

12 Person

45 Minutes

186 Calories

A super moist, buttery homemade cornbread with a fluffy center, crispy golden edges and the perfect crumb — this is the recipe you’ve been searching for! Fill your kitchen with the heavenly smell of fresh-baked cornbread ready within an hour. Made from scratch in a cast-iron skillet with easy to find ingredients you have in your kitchen already. You will fall in love with cornbread all over again!

Ingredients

2 large eggs
1 1/2 cups buttermilk, shake before measuring
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 tbsp. sugar
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup unsalted butter

Method

01

Preheat the oven to 400 degrees F and position a rack in the middle. Lightly grease a 9-inch cast-iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.
02

Alternatively for cast-iron skillets: heat 1/2 cup of unmelted butter in your cast-iron over the stove top on medium heat until melted, turn the heat off then allow the butter to cool slightly before adding to the batter.
03

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
04

Make a well in the center and add the buttermilk and eggs. Mix well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
05

Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
06

Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20-23 minutes). Allow cooling for about 10 minutes before slicing and serving.

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Cast-Iron Skillet Fresh-Baked Cornbread

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Calorie 186 Kcal
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 Ingredients

2 large eggs

1 1/2 cups buttermilk, shake before measuring

1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. baking powder

1 tbsp. sugar

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup unsalted butter

03 Method

Step 1

Preheat the oven to 400 degrees F and position a rack in the middle. Lightly grease a 9-inch cast-iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.

Step 2

Alternatively for cast-iron skillets: heat 1/2 cup of unmelted butter in your cast-iron over the stove top on medium heat until melted, turn the heat off then allow the butter to cool slightly before adding to the batter.

Step 3

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.

Step 4

Make a well in the center and add the buttermilk and eggs. Mix well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).

Step 5

Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.

Step 6

Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20-23 minutes). Allow cooling for about 10 minutes before slicing and serving.

04 Author

zhanghengshuo

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