Skillet Cornbread
This cast iron Skillet Cornbread recipe a crispy, buttery crust, with moist cornbread center and real corn kernels. It's a Southern classic and pairs well with any meal.
Servings: 8
Calories: 328kcal
Cost: $3
Equipment
Ingredients
- 1 cup cornmeal , fine ground
- 1 1/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk* , room temperature
- ¼ cup granulated sugar*
- ¼ cup vegetable or canola oil
- 2 eggs , room temperature
- ½ cup frozen corn , thawed and excess moisture drained
- 1/2 cup creamed corn
- 3 Tablespoons salted butter , room temperature, cut into pieces, or use bacon grease
Instructions
- Preheat cast-iron skillet inside an oven preheating to 375 degrees F.
- Dry Ingredients: In small bowl, stir together cornmeal, flour, baking powder and salt.
- Wet Ingredients: Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside. In a large mixing bowl, mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.
- Combine: Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn't need to be completely smooth). Fold in thawed corn kernels.
- Bake: Add butter to hot cast iron skillet inside oven and allow to melt. Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan. Pour the batter immediately into the pan, smoothing into an even layer. Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs. Remember it will continue to cook as it cools in the hot cast iron pan, so don't overcook it.
- Slice cornbread into wedges and serve.
Video
Notes
Buttermilk: If you don’t have buttermilk on hand, mix 1 Tablespoon lemon juice or vinegar with 1 scant cup of milk. Allow to rest for 5 minutes before using.
Sugar: Traditional southern cornbread doesn’t have very much, if any, sugar and although this recipe isn’t very sweet at all, you could reduce the sugar if desired.
Freezing Instructions: Allow cornbread to cool completely and remove from cast iron skillet. Wrap tightly in plastic wrap and freeze in a freezer safe container for 2-3 months. Thaw at room temperature.
Nutrition
Calories: 328kcal | Carbohydrates: 43g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 642mg | Potassium: 194mg | Fiber: 3g | Sugar: 9g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg
Recipe Link
Recipe Video
