Cast Iron Skillet Cornbread
Prep Time: 35 minutes (10 minutes hands-on)
Meal Ideas: I serve this cornbread with butter and honey. It goes especially well with spicy main dishes like chili and gumbo, but it’s also a tried-and-true, easy potluck favorite that travels well and pairs with almost any meal. As an added bonus, leftovers make a delicious breakfast treat.
Source: Alex Guarnaschelli from Food Network.
1 1/4 cups cornmeal
3/4 cup flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk*
8 Tablespoons butter
Prepare: Preheat oven to 425 degrees F and place cast iron skillet inside to heat. Break the eggs into a small bowl and lightly beat them with a fork.
Make Batter: In large bowl, stir together the cornmeal, flour, sugar, salt, baking soda, and baking powder. Whisk in the milk, buttermilk, and eggs. Whisk in the butter as well, reserving approximately 1 Tablespoon.
Bake: Remove the hot skillet from the oven and reduce the oven temperature to 375 degrees F. Pour the remaining butter into the skillet and carefully swirl to coat the bottom and sides. Pour in the batter and return the skillet to the oven. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 10 minutes before cutting.
*Buttermilk Substitute - If you don’t have buttermilk on hand, my go-to substitute is lemon juice mixed with milk. Pour 1 Tablespoon lemon juice into a measuring cup, then fill the rest of the cup with milk until it reaches 1 cup. Stir. Allow the mixture to sit for 1 minute before using.