Cast Iron Cornbread
Recipe: #26638
July 27, 2017
Categories: Breads, Sunday Dinner, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"The cast iron skillet bakes this bread perfectly."
Ingredients
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 by Step Method
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
No special items needed.