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Skillet Cornbread




This recipe is for a 15 inch cast iron skillet. Could also be made in two 9x13 pans.


Ingredients:


2 1/2 cups cornmeal

1 1/2 cups flour

1/2 cup sugar

2 teaspoon salt

4 teaspoon baking powder

1 teaspoon baking soda

2 1/2 cups buttermilk OR combine 1/2 cup cream, 2 cups whole milk, 2 tablespoons vinegar

4 eggs

2 sticks melted butter (4 tablespoons reserved for the pan)


Method:


Heat the oven to 425 degrees with the skillet inside. Combine dry ingredients in a large bowl. Combine buttermilk and eggs in a measuring cup. Combine with dry ingredients. Fold in melted butter, keeping 4 tablespoons aside for the pan. When the oven is heated, add the reserved 4 tablespoons of butter and swirl it around. Add the batter to the pan. Lower the temperature to 375 degrees and bake for 20-25 minutes, or until a toothpick comes out mostly clean. Spread the top generously with honey and butter. Serve with more honey butter.

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