Crusty Quaker Cornbread
Get ready to savor the rustic charm of homemade **Crusty Quaker Cornbread**, a soul-warming recipe that combines traditional ingredients with a modern twist. Made with **stone-ground cornmeal** for rich texture and flavor, this golden skillet cornbread boasts a perfectly crisp crust, thanks to a preheated cast-iron skillet greased with vegetable oil. The tender, fluffy interior comes alive with the tang of **buttermilk** and the light sweetness of sugar, while a hint of **baking soda and baking powder** ensures the ideal rise. Ready in just 35 minutes, this crowd-pleaser is a versatile side dish for hearty chilis, barbecue feasts, or a cozy bowl of soup. With its enticing aroma and rustic presentation, this classic cornbread is sure to be a new favorite!
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Recipe Information
Ingredients
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups buttermilk
- 2 pieces large eggs
- 4 tablespoons unsalted butter (melted)
- 1 tablespoon vegetable oil (for greasing)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet into the oven to preheat while you prepare the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
In another bowl, whisk the buttermilk and eggs together. Slowly drizzle in the melted butter while whisking to incorporate.
Pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined, being careful not to overmix. The batter will be slightly lumpy.
Carefully remove the preheated skillet from the oven and coat the bottom and sides with 1 tablespoon of vegetable oil. Swirl the skillet to distribute the oil evenly.
Immediately pour the prepared batter into the hot skillet. Spread it out into an even layer with a spatula.
Bake the cornbread in the oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for 10 minutes before slicing into wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 43.9 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 512 mg | 39% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
