Cast Iron Skillet Cornbread
How to make homemade cornbread in a cast iron skillet. Homemade cornbread mix using buttermilk baked in a cast iron giving it crispy edges and a soft interior. Serve with a side of homemade chili and enjoy!
Servings: 8 Slices
- 6 Tablespoons Melted Butter Divided, 5 to add to the mix and 1 to coat the cast iron pan.
- 1 Cup Flour
- 1 Cup Corn Meal
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- ¼ Cup Sugar
- 1 Cup Buttermilk
- 2 Eggs
Preheat oven to 425 degrees
Place a 10" cast iron skillet inside the oven to start preheating.
While the oven is warming up, mix the batter.
In a large mixing bowl add all the dry ingredients and mix together with a whisk or fork.
In a small bowl, whisk together the buttermilk and eggs.
Add the whisked egg and buttermilk mix to the dry ingredients and mix until fully incorporated.
Pour in 5 tablespoons of the melted butter and mix.
Carefully remove pan from the oven (it will be very hot) and pour in the last tablespoon of butter.
Dump the batter in and give shake so it's smooth and flat.
Place the skillet back in oven and cook for 20 min or until a toothpick comes out clean.
Cut and serve warm topped with honey and a little butter.
Wrap leftover cornbread in plastic wrap or aluminum foil and keep in the refrigerator for 2-3 days. While it can be stored at room temperature, I tend to find cornbread lasts longer when it is chilled in the refrigerator.
To serve, reheat in the microwave for 20-30 seconds.
Serve warm with some honey and butter.
Calories: 265kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 199mg | Potassium: 135mg | Fiber: 2g | Sugar: 9g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg