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Simple Skillet Cornbread

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 12 pieces
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat a 9 inch (seasoned) cast iron skillet in a 450 degree F oven for at least 10 minutes.
  2. In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
  3. 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.
  4. 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.
  5. 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%