Easy Skillet Cornbread
HB-13681 · Hand-built original
A golden Southern cornbread batter poured into a butter-slicked hot cast-iron skillet and baked until a toothpick comes out clean.
30 min8 servings101 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
Main ingredient: ground
Servings:8quantities adjust to match
Ingredients
- 1½ cups white or yellow cornmeal (preferably stone-ground)
- 1 Tbsp. sugar
- ¾ tsp. baking soda
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 2 large eggs
- 1¾ cups well-shaken buttermilk
- ¼ cup (½ stick) unsalted butter
Method
- Heat the oven to 425°F with a rack in the middle and set the 10-inch cast-iron skillet inside to heat for 10 minutes.
- Stir the cornmeal, sugar, baking soda and kosher salt together in a medium bowl.
- Whisk the eggs and the well-shaken buttermilk together in a large bowl.
- Take the hot skillet from the oven, add the butter, and swirl it until the butter melts and coats the bottom and sides of the pan.
- Whisk the hot melted butter into the buttermilk mixture, return the empty skillet to the oven, and stir the cornmeal mixture into the wet ingredients just until evenly moistened, leaving the batter slightly lumpy.
- Scrape the cornbread batter into the hot buttered skillet and bake it for 20 to 25 minutes, until it is golden and a toothpick in the centre comes out clean or with a few crumbs.
- Turn the skillet cornbread out onto a wire rack and let it cool before slicing.
Cook: 10 minutes · Total: 30 minutes
Nutrition (per serving, where published)
101 kcalCalories
2.9 gProtein
6.6 gCarbs
7.7 gFat
4 gSaturates
1.1 gFibre
0.1 gSugars
18 mgSodium
62 mgCholesterol
124 mgPotassium
9 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data