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–+ servings

Southern Skillet Cornbread

Sue Lau
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5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Course Bread, Quick Bread
Cuisine American, Southern
Servings 8
Calories 308 kcal

Equipment

  • 1 (10-inch) seasoned cast iron skillet

Ingredients
  

Skillet treatment:

  • 2 tablespoons cold butter

Cornbread:

  • 2 large eggs
  • 1/2 cup cooled melted butter
  • 1-1/2 cups buttermilk
  • 1 cup white cornmeal
  • 1 cup yellow cornmeal or masarepa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions
 

  • Preheat the oven to 400F with a 10-inch cast-iron skillet inside.
  • Whisk together the eggs, melted butter and buttermilk in a small bowl.
  • In a mixing bowl, stir together the cornmeal, yellow cornmeal (or masarepa), baking powder, baking soda, and salt.
  • Stir the buttermilk mixture into the cornmeal and mix until blended.
  • Remove the skillet from the oven and add the 2 tablespoons cold butter, swirling to coat the pan as it melts.
  • Add the batter to the pan, spreading evenly.
  • Place the skillet back into the oven and bake for 25 minutes or until the cornbread tests done with a toothpick.
  • Slice into wedges and serve warm.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 308kcalCarbohydrates: 31gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 547mgPotassium: 192mgFiber: 4gSugar: 1gVitamin A: 526IUCalcium: 90mgIron: 2mg
Keyword cast-iron cooking
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