Cast Iron Cornbread
Cast Iron Cornbread is a Southern staple that delivers comfort in every bite. Baked in a hot cast iron skillet, this cornbread comes out with a beautifully crispy crust and a tender, moist interior.
Equipment
Ingredients
- 2 cups stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 tablespoons salted butter for the skillet
Instructions
- Preheat oven to 450°F with the 10" cast iron skillet inside.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then whisk in sour cream and buttermilk.
- Stir the wet ingredients into the dry ingredients until just combined. Add oil and stir to incorporate.
- Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides as it melts.
- Pour the batter into the hot, buttered skillet.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the skillet for 5 minutes before slicing and serving.
Notes
Tip: For a sweeter version of this cast iron skillet cornbread, consider adding a tablespoon of honey or sugar to the batter before baking.
Nutrition
Calories: 254kcalCarbohydrates: 12gProtein: 3gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 37mgSodium: 725mgPotassium: 114mgFiber: 0.3gSugar: 3gVitamin A: 422IUVitamin C: 0.4mgCalcium: 127mgIron: 1mg
Tried this recipe?Let us know how it was!
