Panhandle Cornbread
Savor the authentic taste of the South with this Panhandle Cornbread recipe, a comforting classic baked to golden perfection in a sizzling cast-iron skillet. Featuring a rich blend of yellow cornmeal, buttermilk, and a hint of sweetness from granulated sugar, this cornbread boasts a perfectly crisp crust and a tender, moist crumb. The preheated skillet ensures a delightfully crunchy edge, while the simplicity of the ingredients keeps it true to its rustic roots. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners, potlucks, or holiday gatherings. Serve it warm with butter, a drizzle of honey, or alongside your favorite chili for an irresistible pairing. Warm, hearty, and undeniably delicious, this Panhandle Cornbread is the soul food star your table needs!
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Recipe Information
Ingredients
- 1.5 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon kosher salt
- 1.5 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisk until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, eggs, and melted unsalted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter will be slightly lumpy.
Carefully remove the hot skillet from the oven (use oven mitts) and add 1 tablespoon of vegetable oil to the skillet, swirling it to coat the pan evenly.
Pour the batter into the hot skillet, spreading it out evenly with a spatula.
Return the skillet to the oven and bake 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 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 319.3 g | 116% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 44.5 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 510 mg | 39% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1092 mg | 23% | |
*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.
