Cast Iron Skillet Cornbread

Updated: Sep 7, 2020

3/4 stick butter

1 1/4 cup all purpose flour

1 cup corn meal

1/4 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt or Pro Seasoning

2 eggs

1 1/2 cup buttermilk

1 8.25 oz can drained whole kernel corn

Method of prep:

Preheat oven to 400 degrees. In a large mixing bowl, mix together the dry ingredients. In a separate smaller mixing bowl, beat eggs. Melt 1/2 of the stick of butter in the microwave. Add the buttermilk to the eggs and whisk. Next, add the melted butter to the wet mixture. Whisk until wet ingredients are combined. Stir the wet ingredients into the dry ingredients until fully incorporated. Add drained corn and fold into the batter. Use the remaining 1/2 stick of butter to grease a 10 inch cast iron skillet. Pour mixture into the skillet and bake for 20-30 minutes.

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