Jiffy Style Cast Iron Skillet Cornbread
User Reviews
4.8
Jiffy Style Cast Iron Skillet Cornbread
Description
This cornbread recipe begins by melting butter in a cast iron skillet to heat it through. A batter of cornmeal, flour, baking powder, sugar, salt, buttermilk, eggs, and melted butter is mixed until just combined. The batter is poured into the hot skillet, which helps form a crisp crust during baking.
Turbinado sugar is sprinkled on top before baking at 400°F to add a crunchy, sweet topping. Baking for 20 to 23 minutes yields a golden brown crust with a moist, tender interior. Cooling briefly allows easier slicing.
The cornbread is best served warm with additional butter, pairing well with hearty meals like barbecues or traditional holiday dinners. It can be prepared ahead and stored refrigerated or frozen, wrapped tightly to maintain freshness.
Make-ahead tips include keeping wrapped cornbread refrigerated for up to a week or frozen for up to 3 months. Wrap in multiple layers before freezing to prevent freezer burn.
Ingredients
- 2 tbsp butter 25 g
- 1 cup cornmeal finely ground, 140 g
- 1 cup all-purpose flour 140 g
- 1 tbsp baking powder 15 g
- 1/3 cup granulated sugar 63 g
- 1 tsp kosher salt 5 g
- 1 cup buttermilk 240 mL
- 2 egg large
- 4 tbsp butter 50 g, melted
- turbinado sugar for sprinkling
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Melt the butter in a 9-inch cast-iron skillet over medium-high heat.
- While butter is melting, mix together the cornmeal, flour, baking powder, sugar and salt in a large bowl.
- Make a well in the middle of the dry ingredients and add the buttermilk, eggs, and melted butter. Mix until the dry ingredients are just combined.
- Smooth the cornbread batter into your hot skillet and generously sprinkle the top of the batter with turbinado sugar.
- Bake the cornbread for 20-23 minutes or until golden brown. Cool for at least 5 minutes before slicing and serving.
- Serve warm with extra butter!
Notes
- Make the cornbread up to a week in advance and store wrapped well in the refrigerator.
- To freeze, wrap the cornbread tightly in plastic wrap or foil and place in a freezer bag; it keeps well for up to 3 months.
- Reheat slices gently to maintain moisture and avoid drying out.
- Use finely ground cornmeal for a smoother texture in the cornbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 133kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 47mg | 16% |
| Sodium | 96mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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