5.0 from 3 votes
Cast Iron Skillet Cornbread
Cast Iron Skillet Cornbread is a delicious side dish that pairs perfectly with your favorite stew and soup recipes. The cornbread cooks tender with a crispy edge.
Prep Time
10 mins
Cook Time
10 mins
Let cool in the skillet
10 mins
Total Time
40 mins
Servings: 8
Calories: 258 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1/4 cup unsalted butter
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 1/4 cups buttermilk
Instructions
- Preheat your grill to 400°Fahrenheit.
- Place the ¼ cup butter in a 10-inch cast iron skillet and put it in the preheated oven for about 5 minutes, or until the butter is melted and the skillet is hot.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- Make a well in the center of this mixture and add in the eggs and buttermilk. Mix well until combined, being careful not to over mix the batter.
- Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides.
- Pour the excess melted butter from the skillet into the batter and stir quickly to incorporate.
- Pour the batter into the hot skillet. It should sizzle as it hits the pan.
- Bake for 20-23 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- Let cool in the skillet for 5-10 minutes before slicing and serving.
Cup of Yum
Notes
- Make sure the skillet is piping hot when pouring the batter to get that sizzle, which helps form a great crust.
- Do Not Overmix. After combining the buttermilk and eggs into the dry ingredients. Over mixing can result in a dense or tough texture due to the development of gluten in the flour. It’s okay if the batter is a little lumpy.
- I use unsalted butter in this recipe, if you prefer to use salted butter just decrease the amount of salt to ½ teaspoon.
- Store any leftover cornbread at room temperature in an airtight container or bag for up to 1 week.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
60mg
(20%)
Sodium
507mg
(21%)
Potassium
172mg
(5%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
299IU
(6%)
Calcium
142mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 507mg | 21% |
| Potassium | 172mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 299IU | 6% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.