Simple Skillet Cornbread
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Simple Skillet Cornbread
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Inspired by Food and Wine Magazine, I've created a Simple Skillet Cornbread that is ready in about 30 minutes. It pairs perfectly as a side during summer cookouts and BBQs, with chili in the cooler months, and freezes well to enjoy later.
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Ingredients
- 2 cups whole-grain cornmeal finely ground
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 eggs
- 5 tablespoons butter melted
Instructions
- Preheat a 9 inch (seasoned) cast iron skillet in a 450 degree F oven for at least 10 minutes.
- In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
- Make a well (hole) in the center of the mixture and drop in the buttermilk, eggs, and melted butter. Use a fork to mix the wet and dry ingredients together until thoroughly combined.
- Pour the cornbread batter into the hot skillet (I didn't even take it out of the oven to do this), and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes.
- Serve warm and freeze the leftovers for a rainy day!
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Simple Skillet Cornbread Amount Per Serving Calories 71 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 4g25%Cholesterol 43mg14%Sodium 323mg14%Potassium 67mg2%Carbohydrates 2g1%Sugar 1g1%Protein 2g4% Vitamin A 235IU5%Calcium 47mg5%Iron 0.1mg1% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 71
- Calories from Fat 54
- % Daily Value*
- Fat 6g
- 9%
- Saturated Fat 4g
- 25%
- Cholesterol 43mg
- 14%
- Sodium 323mg
- 14%
- Potassium 67mg
- 2%
- Carbohydrates 2g
- 1%
- Sugar 1g
- 1%
- Protein 2g
- 4%
- Vitamin A 235IU
- 5%
- Calcium 47mg
- 5%
- Iron 0.1mg
- 1%
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