Buttermilk Skillet Cornbread
User Reviews
4.6
Buttermilk Skillet Cornbread
Description
This cornbread recipe highlights the texture yielded by using finely ground cornmeal combined with all-purpose flour, producing a crumb that is delicate yet sturdy. Baking in a preheated cast iron skillet creates a distinctive browned crust with crispy, flavorful edges. The batter is brought together by buttermilk and eggs, giving moisture and lift, while optional honey or sugar provides gentle sweetness balancing the slight savoriness from bacon grease used for greasing the skillet.
Preparation requires mixing dry and wet ingredients separately then combining until just moistened to avoid toughness. Pouring the batter into the sizzling skillet triggers a faint sizzle as baking begins, contributing to crust development. Baking proceeds at 400°F for about 20-25 minutes until the edges are golden and the center tests clean with a toothpick. The result is a classic, rustic cornbread well suited to accompany soups, chilis, or barbecued dishes.
Kosher adaptations include substituting vegetable oil for bacon grease. The recipe recommends a 9 or 10-inch skillet for optimal thickness and even baking.
Ingredients
- 1 1/2 cups cornmeal (finely ground, not coarse or medium)
- 1/2 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large egg
- 1/4 cup butter unsalted, melted and lukewarm
- 1/4 cup honey optional, or sugar
- 1 tablespoon bacon grease (for kosher use vegetable oil with a high smoke point, like peanut)
Instructions
- Preheat your oven to 400 degrees F. Place your seasoned cast iron skillet on your stovetop and set burner to medium high. Let the skillet heat up for about 10 minutes while you prepare the cornbread batter.In a large mixing bowl, stir together cornmeal, flour, baking powder and salt till thoroughly blended.
- In a smaller bowl, whisk together buttermilk, eggs, melted butter, and honey or sugar (optional).
- Stir wet ingredients into dry until the cornmeal mixture is just moistened. Don't overmix-- a few lumps are okay.
- Grease your hot skillet with bacon grease or vegetable oil with a high smoke point, like peanut oil (careful, don't burn your fingers!).
- Pour your cornbread batter into the hot skillet-- it should sizzle a bit.
- Use an oven mitt to pick up the skillet. Place the skillet immediately into the hot oven. Let the bread bake for 20-25 minutes till the edges brown and pull away from the pan. Test for doneness by sticking a toothpick in the center of the bread. If it comes out clean, the bread is ready.Take the bread out of the oven and let the skillet cool a bit.
- Bread can be cut and served about 10 minutes after taking it out of the oven-- just be careful, the skillet will still be hot. The skillet will keep the bread warm for up to 30 minutes.
Notes
- Use finely ground cornmeal for a tender crumb rather than coarse varieties.
- A preheated, seasoned cast iron skillet gives the cornbread a distinctive crust and even baking.
- Do not overmix the batter; a few lumps are acceptable to keep the bread tender.
- Bake at 400°F for 20-25 minutes until edges brown and a toothpick inserted in the center comes out clean.
- For kosher preparation, substitute bacon grease with vegetable oil having a high smoke point, such as peanut oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 173mg | 7% |
| Potassium | 226mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 255IU | 5% |
| Calcium | 82mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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