Cast Iron Skillet Cornbread
Cast Iron Skillet Cornbread
Easy and moist sweet southern cast iron skillet. This is the most delicious, fluffy and moist cornbread. Cornbread is a very simple and quick bread to make especially during Thanksgiving. It is a very important side and also used as stuffing. When it is done right, people can't get enough of it. Cornbread made with buttermilk is a fluffy and moist holiday favorite
Cast Iron Skillet Cornbread
- Preheat oven to 350 degrees F/180 degrees C.
- Make buttermilk by adding 1 tbsp vinegar or lemon juice to the milk and let it sit for 10 minutes. It is going to ferment and give it the unique buttermilk taste.
- In a bowl, add flour, cornmeal, baking powder, salt, sugar and mix to combine. You can omit sugar or use less if you don't want a sweet cornbread.
- Add 2 tbsp of butter to the iron skillet and melt in the oven.
- In another bowl, add buttermilk, vegetable oil, eggs, milk and whisk everything together.
- Pour the wet ingredients into the dry ingredients and mix to combine. Do not over beat the batter
- Pour the batter into the hot iron skillet and bake for 30 - 35 minutes.
- After 30 minutes, check with a toothpick and if it comes out clean, melt 2 tbsp of butter on the cornbread on put it back on the top rack to broil for 1 - 2 minutes. This is going to add flavor and color to the cornbread. But be careful, it could burn easily.Be close by to monitor it. Browning the top is optional.
Ingredients:
1 cup all-purpose flour
1 cup yellow Cornmeal
1/4 cup Sugar
1 tbsp Baking Powder
1 tsp Salt
1/3 cup Vegetable oil
3/4 cup Milk (room temperature)
3/4 cup Buttermilk
2 eggs (room temperature)
4 tbsp Butter (for greasing and melting)
To make Buttermilk use:
3/4 cup Milk
About 1 tbsp Vinegar of Lemon juice
Buttermilk Cornbread
Buttermilk Cornbread
Cornbread is a very simple and quick bread to make especially during Thanksgiving. It is a very important side and also used as stuffing. When it is done right, people can't get enough of it. Cornbread made with buttermilk is a fluffy and moist holiday favorite
Directions
- Preheat oven to 350 degrees F/180 degrees C.
- In a bowl, add flour, cornmeal, baking powder, salt, sugar, sift in the powdered buttermilk and mix to combine. It is very important to sift the buttermilk to prevent clumpy batter. You can omit sugar or use less if you don't want a sweet cornbread.
- Lightly beat the eggs and add to the dry ingredients, add water, vegetable oil, milk and mix everything together.
- Microwave 2 tbsp of butter in the pan and use it to grease the pan.
- Pour the batter into the hot pan and bake for 30 - 35 minutes.
- After 30 minutes, check with a toothpick and if it comes out clean, melt 2 tbsp of butter on the cornbread on put it back on the top rack to broil for 1 - 2 minutes. This is going to add flavor and color to the cornbread. But be careful, it could burn easily.Be close by to monitor it. Browning the top is optional.
Ingredients:
1 cup all-purpose flour
1 cup yellow Cornmeal
1/4 cup Sugar
3 tbsp powdered Buttermilk
1 tbsp Baking Powder
1 tsp Salt
1/3 cup Vegetable Oil
3/4 cup milk (room temperature)
3/4 cup water (room temperature)
2 eggs
2 - 3 tbsp butter
Pan size: 8' x 8"