Simple Skillet Cornbread
The super simple batter for Skillet Cornbread comes together in minutes. When it’s baked in a well-seasoned cast iron skillet, this cornbread gets a crunchy-crispy brown crust that is sooo yummy
slices
Ingredients
- 4 oz unsalted butter
- 5 oz all-purpose flour (1 cup, see note)
- 5 ½ oz corn meal (1 cup)
- 2 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 12 oz buttermilk (1 ½ cups, room temperature)
- 2 large eggs (room temperature)
Instructions
- Preheat the oven to 350 °F. Place 4 oz unsalted butter into a 9" cast iron skillet. Put the skillet into the preheating oven to melt the butter.
- While the butter is melting, combine 5 oz all-purpose flour, 5 ½ oz corn meal, 2 tablespoon granulated sugar, 1 teaspoon saltand ½ teaspoon baking soda in a large mixing bowl. Whisk the dry ingredients to combine thoroughly.
- In a large measuring cup or small bowl whisk together 12 oz buttermilk and 2 large eggs. Remove the skillet with the melted butter from the oven. Swirl the pan to coat the entire bottom and sides with melted butter. Pour the excess butter into the buttermilk mixture and whisk to combine.
- Add the buttermilk to the dry ingredients and mix until combined. Pour the batter into the warm skillet and spread with a small spatula.
- Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
- Serve directly from the skillet or tip the bread out of the skillet and cool on a wire rack. It's best still warm from the oven but will keep several days at room temperature.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!