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Cast Iron Skillet Cornbread

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 Slices
Cornbread made from scratch in a cast iron skillet with plenty of butter. Perfect along side spicy chili con carne!

Ingredients
 

  • 1 cup coarsely ground cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup milk
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 8 tablespoons unsalted butter, melted

Instructions
 

  • Preheat the oven to 375 degrees and place a 9-inch cast iron skillet in the oven to heat while you make the batter.
  • In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later.
  • Remove the hot skillet from the oven. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven.
  • Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
Cuisine: American
Course: Bread
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.