Cast Iron Skillet Cornbread
Golden and crisp on the outside, moist and tender on the inside, this cornbread is the perfect accompaniment to any rustic meal. Serve it hot with a pat of butter for extra indulgence.
Prep time: 10 minutesCook time: 25 minutesServes: 8
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup unsalted butter, melted
2 tablespoons vegetable oil
Extra butter for serving
Instructions
1. Preheat the oven to 425°F (220°C). Place a 9-inch cast iron skillet in the oven as it heats.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs and then whisk in the buttermilk and melted butter.
4. Combine the wet and dry ingredients, stirring until just mixed. Do not overmix.
5. Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides.
6. Pour the batter into the hot skillet, smoothing the top with a spatula.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool slightly before serving with a pat of butter.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days.
Reheating
To reheat, wrap the cornbread in aluminum foil and place it in a 350°F (175°C) oven for 10 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
