Cast Iron Skillet Cornbread
This slightly sweet cornbread is made in the versatile cast iron skillet! Having a crunchy, buttery crust, and being light and fluffy on the inside, this pairs well with any meal!
Servings: 8
Equipment
Ingredients
- 1 1/4 cups cornmeal
- 3/4 cup flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup milk
- 1 cup buttermilk
- 2 eggs
- 8 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 425 degrees and place skillet into oven to warm up.
- In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- Whisk in the milk, buttermilk, and eggs.
- Add in 7 tablespoon of butter (leave 1 tablespoon melted butter for the skillet).
- Remove skillet from oven and lower temperature of oven to 375 degrees.
- Pour remaining 1 tablespoon butter onto bottom of skillet and move around to coat evenly.
- Pour batter into warm skillet and place into oven.
- Bake for 22-25 minutes, or until cooked through.
- Remove from oven and allow to sit for about 10 minutes before serving! Enjoy!
Notes
Recipe adapted from: The Food Network
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