Cast Iron Cornbread

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"The cast iron skillet bakes this bread perfectly."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Preheat your oven to 425°F and place a 9in cast iron skillet inside the oven.

Step 2

In a large mixing bowl, whisk flour, cornmeal, salt, sugar, and baking soda.

Step 3

Add milk, buttermilk, eggs and mix until well incorporated.

Step 4

Add melted butter to the wet mixture but reserve 1 tablespoon to grease the skillet later on.

Step 5

Carefully remove the cast iron skillet from the oven and reduce oven temperature to 375°F

Step 6

Coat the bottom of the skillet with the remaining butter and pour the batter into the skillet.

Step 7

Immediately transfer skillet back to the middle of the oven.

Step 8

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.

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