Texas Iron Skillet Cornbread
Dive into the heart of Southern comfort with this Texas Iron Skillet Cornbread, a golden, buttery masterpiece baked to perfection in a sizzling cast-iron skillet. This easy recipe combines the rich flavor of yellow cornmeal with the tangy creaminess of buttermilk to create a moist, fluffy texture that’s simply irresistible. The preheated skillet ensures a gorgeously crisp, golden crust, while a final brush of melted butter adds a luscious finish. Ready in just 40 minutes, this cornbread is a versatile companion for hearty stews, Texas BBQ, or simply enjoyed on its own with a drizzle of honey. Perfectly rustic and full of authentic charm, this iconic dish will quickly become a staple in your kitchen.
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 Baking soda
- 0.5 teaspoon Salt
- 1.25 cups Buttermilk
- 2 units Large eggs
- 4 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 425°F (218°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the buttermilk and eggs. Melt 3 tablespoons of the butter and add it to the wet ingredients, reserving 1 tablespoon of butter for later use.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should look slightly lumpy.
Carefully remove the hot skillet from the oven and add the vegetable oil, swirling it around to coat the bottom and sides of the pan evenly.
Pour the batter into the hot skillet, spreading it out evenly with a spatula. You should hear a satisfying sizzle as the batter hits the pan.
Bake the cornbread in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and brush the top of the cornbread with the reserved 1 tablespoon of melted butter for extra flavor and shine.
Let the cornbread cool in the skillet for 5-10 minutes before slicing into wedges and serving. Enjoy warm with butter or your favorite Southern meal!
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 530 mg | 176% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 41.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 438 mg | 34% | |
| Iron | 11.7 mg | 65% | |
| 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.
