Skillet Cornbread
Moist, crumbly, and slightly sweet cornbread with a crunchy crust.
Servings 8 slices
Calories 260kcal
Equipment
Ingredients
- 1 ¼ cups ground cornmeal
- ¾ cup all purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 6 tablespoons unsalted butter melted
- 2 large eggs
Instructions
- Preheat oven to 425 degrees. Place a 10 inch cast iron skillet in the preheating oven to warm up while you mix your batter.
- In a large bowl, whisk together all of the dry ingredients - cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, melted butter, and eggs to the dry ingredients until just combined. Let the batter sit for 5 minutes in the bowl.
- Remove the hot skillet from the oven and coat the bottom and sides with butter (you can also use a cooking spray or oil, but butter will provide the best flavor).
- Pour your batter into the hot skillet and place back in the oven. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean or with a few crumbs. Edges should be browned and top should have a light brown color. Allow cool for 10 minutes before serving.
- Optionally, brush the top with more melted butter before serving.
Notes
If you do not have a cast iron skillet, this can me made in a 9 inch round pie pan. Baking time may need to be adjusted.
Nutrition
Calories: 260kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 478mg | Potassium: 249mg | Fiber: 3g | Sugar: 5g | Vitamin A: 371IU | Calcium: 90mg | Iron: 2mg