Skillet Cornbread Ii
Experience the rustic charm of homestyle cooking with "Skillet Cornbread II," a classic Southern-inspired recipe featuring rich, golden-yellow cornmeal and a tender crumb enhanced by creamy buttermilk. This quick and easy cornbread comes together in just 30 minutes, with a perfectly crispy crust achieved by baking in a preheated cast-iron skillet. Slightly sweetened with a hint of granulated sugar and balanced by a touch of salt, this cornbread serves as the ideal side for hearty chili, barbecues, or any comforting meal. The sizzling addition of vegetable oil in the hot skillet ensures a delightful crunch with every bite. Serve it warm or at room temperature, and don’t be surprised if it steals the spotlight at your dinner table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1.25 cups Buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter, melted
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate medium-sized bowl, whisk the buttermilk and eggs until well blended. Gradually stir in the melted butter.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully remove the preheated skillet from the oven using oven mitts. Add the vegetable oil to the skillet and swirl to coat the bottom and sides evenly.
Pour the cornbread batter into the hot skillet, spreading it out evenly with a spatula if necessary. You should hear a slight sizzle as the batter touches the skillet, which ensures a crispy crust.
Transfer the skillet back into the oven and bake for 18-20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Carefully remove the skillet from the oven and let the cornbread cool for 5-10 minutes before slicing and serving.
Serve warm or at room temperature as a perfect accompaniment to your meal.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 530 mg | 176% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 41.4 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 438 mg | 34% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 903 mg | 19% | |
*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.
