Cast Iron Cornbread
July 27, 2017
"The cast iron skillet bakes this bread perfectly."
- Serving Size: 1 (143.8 g)
- Calories 377.2
- Total Fat - 20 g
- Saturated Fat - 11.5 g
- Cholesterol - 116.1 mg
- Sodium - 902 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 2.3 g
- Sugars - 11.3 g
- Protein - 7.9 g
- Calcium - 81.6 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Preheat your oven to 425°F and place a 9in cast iron skillet inside the oven.
In a large mixing bowl, whisk flour, cornmeal, salt, sugar, and baking soda.
Add milk, buttermilk, eggs and mix until well incorporated.
Add melted butter to the wet mixture but reserve 1 tablespoon to grease the skillet later on.
Carefully remove the cast iron skillet from the oven and reduce oven temperature to 375°F
Coat the bottom of the skillet with the remaining butter and pour the batter into the skillet.
Immediately transfer skillet back to the middle of the oven.
Bake until the center is firm, or about 20-25 minutes (test by inserting a toothpick: it is done if the toothpick comes out clean).
Tips & Variations
No special items needed.