Buttermilk Skillet Corn Bread or Cornsticks
Recipe: #43548
September 01, 2024
Categories: Breads, Southern, Sunday Dinner, Oven Bake, Quick Breads, Flour, Buttermilk, Butter/Margarine, more
"Isn't cornbread just the BEST! From Cookbook: Nathalie Dupree's Southern Memories"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (106.4 g)
- Calories 225.6
- Total Fat - 11.8 g
- Saturated Fat - 5.7 g
- Cholesterol - 198.8 mg
- Sodium - 499.9 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 1.2 g
- Sugars - 1.5 g
- Protein - 9.2 g
- Calcium - 110.7 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425-degrees Fahrenheit.
Step 2
Place the butter in an 8-inch cast-iron skillet, 8-inch square baking pan, or cast-iron corn-stick molds and heat in the oven until melted (Do this when you're ready to pour the batter into the pan, therefore, don't make it the first thing you do before mixing the batter).
Step 3
In a medium bowl, mix together the cornmeal, flour, baking powder, salt, and baking soda. In a small bowl, stir together the buttermilk and eggs. Mix 2 tablespoons melted butter into the buttermilk mixture, then gently stir into the dry ingredients.
Step 4
Pour the batter into the hot pan with remaining butter and bake in the middle of the oven until the top of the corn bread is golden brown, 18 - 20 minutes for corn bread, 12 - 15 minutes for corn-sticks. Run a knife around the outside edge and invert onto a plate. Serve warm.
Tips
No special items needed.
0 Reviews
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