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Skillet Buttermilk Cornbread

by on January 16, 2015 in Breads, Cornbreads January 16, 2015 BreadsCornbreads
See post on Gayle | Pumpkin 'N Spice’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This Skillet Buttermilk Cornbread is soft and moist with a buttery crust. Perfect for munching on for breakfast or dinner.

Ingredients

  • 4 Tablespoons Butter
  • 1-¼ cup Yellow Cornmeal
  • 1-¼ cup Flour
  • 2 Tablespoons White Sugar
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • 1  Egg
  • 1-¾ cup Buttermilk

Preparation

Preheat oven to 425 F. Place butter in a 9-inch cast iron skillet. Place skillet into the oven until butter is melted, then remove from oven. Set aside.

In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.

In a large bowl, stir together the egg and buttermilk. Stir in flour mixture until just combined. Pour mixture into buttered skillet.

Bake for 20-22 minutes, or until bread is golden brown and a toothpick inserted in middle comes out clean. Remove from oven. Let it cool for 10 minutes in the skillet before serving. Enjoy!

Lightly adapted from a recipe by Alex Guarnaschelli on foodnetwork.com.

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Profile photo of Jenelle Miller

Jenelle Miller on 3.3.2015

Loved the buttery crust that it baked in!! I baked 22 minutes but it was slightly underdone…just make sure you bake it long enough.

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