Skillet Cornbread
My Skillet Cornbread recipe is a classic American comfort food that's the perfect side dish for any meal! This sweet cornbread slathered with melted butter goes so well with so many of your favorite foods that it will be a welcome addition to your dinner table.
Servings: 8
Calories: 261kcal
Ingredients
- 6 tablespoon unsalted butter -melted
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup buttermilk room temperature
- 2 large eggs room temperature
Instructions
- Preheat the oven to 400F and move an oven rack to be in the middle of the oven.
- Lightly grease a 9-inch cast iron skillet. Place it in the oven to heat up.*You can also use a 9-inch square baking dish lightly buttered if you don't have a cast iron skillet.
- Add the flour, cornmeal, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add the buttermilk and eggs to the bowl.
- Mix the wet ingredients into the dry ingredients and mix until well combined.
- Add the melted butter (slightly cooled) to the batter and mix just enough to combine. Don't over-mix.
- Carefully remove the hot skillet from the oven using oven mitts.
- Pour the batter into the hot skillet. You should be rewarded with the beautiful sound of the batter sizzling.
- Carefully place the skillet back into the oven and bake the cornbread for 20-25 minutes until the top begins to brown slightly and a toothpick inserted in the center comes out clean.
- Place the skillet on a wire rack and let the cornbread cool for 10 minutes before slicing and serving.
- Serve with salted butter and enjoy!
Nutrition
Calories: 261kcal | Carbohydrates: 31g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 427mg | Potassium: 262mg | Fiber: 2g | Sugar: 4g | Vitamin A: 404IU | Calcium: 108mg | Iron: 2mg