Cast-Iron Skillet Fresh-Baked CornbreadPT45Mhttps://img1.recipesrun.com/201907/2019/1010/e7/0/403268/300x200x50.jpg12 servings
Ingredients:
2 large eggs1 1/2 cups buttermilk, shake before measuring1/2 tsp. salt1/2 tsp. baking soda2 tsp. baking powder1 tbsp. sugar 1 cup yellow cornmeal1 cup all-purpose flour1/2 cup unsalted butter
Cast-Iron Skillet Fresh-Baked Cornbread
By zhanghengshuo
12Person
45Minutes
186Calories
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.
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!
01
Information
Gradeeasy
Serving
12 servings
Calorie186 Kcal
Prep Time20 Mins
Cook Time25 Mins
Total Time45 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.