Skillet Cornbread
User Reviews
5
Skillet Cornbread
Description
This cornbread recipe uses a blend of cornmeal and all-purpose flour enhanced with baking powder and baking soda. The buttermilk mixture activates the leavening agents while adding a tangy richness. Granulated sugar and vegetable oil add moisture and balance sweetness. Incorporating both creamed corn and whole corn kernels contributes moistness and occasional pops of corn flavor inside.
Baked in a hot cast iron skillet generously coated with butter or bacon grease, the cornbread forms a golden and slightly crisp crust with a soft, tender interior. The batter’s slight graininess from cornmeal ensures the traditional cornbread mouthfeel. Baking to a toothpick test confirms doneness while allowing slight moist crumbs.
This bread pairs well with savory dishes or chili, providing a comforting side with a mildly sweet note and varied texture. The recipe includes tips for substituting homemade buttermilk and freezing leftovers wrapped well for up to three months.
Ingredients
- 1 cup cornmeal , fine ground
- 1 1/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk room temperature
- ¼ cup granulated sugar
- ¼ cup vegetable oil or canola oil
- 2 egg room temperature
- ½ cup corn thawed and excess moisture drained, frozen
- 1/2 cup creamed corn
- 3 Tablespoons butter room temperature, cut into pieces, or use bacon grease, salted
Instructions
- Preheat cast-iron skillet inside an oven preheating to 375 degrees F.
- Dry Ingredients: In small bowl, stir together cornmeal, flour, baking powder and salt.
- Wet Ingredients: Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside. In a large mixing bowl, mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.
- Combine: Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn't need to be completely smooth). Fold in thawed corn kernels.
- Bake: Add butter to hot cast iron skillet inside oven and allow to melt. Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan. Pour the batter immediately into the pan, smoothing into an even layer. Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs. Remember it will continue to cook as it cools in the hot cast iron pan, so don't overcook it.
- Slice cornbread into wedges and serve.
Notes
- Substitute buttermilk by mixing 1 Tbsp lemon juice or vinegar with milk and letting it sit 5 minutes.
- The sugar amount is modest; reduce if a less sweet cornbread is preferred.
- Cool completely before freezing, then wrap tightly to keep freshness for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 642mg | 27% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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