Skillet Cornbread
This skillet cornbread is the ultimate comfort food. Made with buttermilk in a cast iron skillet, it's moist with gorgeous crispy edges.
Servings: 12
Ingredients
- 1 ¼ cup cornmeal
- ¾ cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ⅓ cup milk
- 2 eggs
- 8 Tablespoons butter divided use
Instructions
- Preheat your grill and skillet. Preheat your oven or grill to 425 degrees F and heat your skillet.
- Mix dry ingredients. In a large bowl, combine the cornmeal, flour, sugar, salt, and baking soda.1 ¼ cup cornmeal, ¾ cup all-purpose flour, ¼ cup sugar, 1 teaspoon salt, 2 teaspoons baking soda
- Mix wet ingredients. In a separate, smaller bowl, whisk together the buttermilk, milk, eggs, and 4 Tablespoons melted butter.1 cup buttermilk, ⅓ cup milk, 2 eggs, 8 Tablespoons butter
- Combine and mix. Pour the wet ingredients over the dry ingredients and stir lightly to combine. Do not over mix the batter.
- Add to skillet. Melt 4 Tablespoons butter in your cast iron skillet Once butter is melted, and batter to skillet.8 Tablespoons butter
- Make butter. IN a bowl, combine ingredients for Pink Peppercorn Butter, and mix together well. Serve with fresh cornbread.8 Tablespoons butter, 1 Tablespoons pink peppercorns, 2-3 Tablespoons honey
- Bake cornbread. Close your oven or grill and reduce the heat to 350 degrees F. Cook for 40 minutes or until the toothpick inserted in the middle of the cornbread comes out clean and the cornbread is golden brown.
Video
Nutrition
Calories: 202kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 478mg | Potassium: 108mg | Fiber: 2g | Sugar: 6g | Vitamin A: 315IU | Calcium: 39mg | Iron: 1mg