Skillet Cornbread
User Reviews
5
Skillet Cornbread
Description
The Skillet Cornbread recipe begins by toasting high-quality stone-ground cornmeal in the oven, which enhances its nutty aroma and flavor. The toasted cornmeal is combined with sugar, baking powder, baking soda, and salt for leavening and seasoning. Sour cream and milk are then added to create a rich, creamy batter.
Preheating a cast iron skillet to very hot ensures when the batter is poured in, the butter and oil swirl in with a sizzling effect, forming a golden, slightly crisp crust around the edges. Baking at 450°F for 12 to 15 minutes produces a cornbread that cracks slightly on top, signifying perfect doneness with a tender and moist center, contrasting the crust.
This cornbread is versatile for serving alongside savory dishes like chili or barbecue, or enjoyed with honey or butter. The use of sour cream contributes moisture and a subtle tang, while the hot skillet method ensures traditional texture contrast between crust and crumb.
Ingredients
- 2 1/4 cups cornmeal quality stone-ground
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup neutral cooking oil I use avocado but you can also use canola or vegetable, generic cooking oil
- 1 1/2 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter unsalted
- 2 egg large
Instructions
- Preheat the oven to 450 degrees F. Place a 10 inch cast iron skillet on the middle rack and let it heat for 10 minutes. In the meantime, spread the cornmeal out on a baking sheet and place it on the lower-middle oven rack and toast it for about 5 minutes until it's fragrant and starts to turn lightly golden.Transfer the toasted cornmeal to a large mixing bowl and add the sugar, baking powder, baking soda, and salt.When the skillet is hot, add the oil and continue to heat it for about another 5 minutes or until it just starts smoking.
- Add the milk and sour cream to the cornmeal mixture and stir to combine.Use potholders to carefully remove the hot skillet from the oven, add the butter, and swirl to incorporate with the oil.Pour the hot butter in with the cornmeal mixture and stir to combine.Add the eggs and stir to combine.Quickly pour the batter into the still piping hot cast iron skillet.Bake it on the middle rack for 12-15 minutes or until the cornbread begins to crack and the sides are golden brown. Rotate the skillet halfway through the baking.
- Carefully remove from the oven and let the cornbread cool in the skillet for 5 minutes before removing it from the skillet and transferring it to a wire rack to cool for another 10 minutes before serving.To serve, slice the cornbread into triangular wedges, cut them open and slather generously with butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 465mg | 19% |
| Potassium | 288mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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