Jiffy Style Cast Iron Skillet Cornbread
This buttery cast iron skillet cornbread is the best side dish to all your favorite dinner dishes. An easy recipe that gives you homemade golden cornbread with crisp edges and a fluffy middle in half an hour!
Servings: 8 servings
Calories: 133kcal
Ingredients
- 2 tablespoon 25 g butter
- 1 cup 140 g finely ground cornmeal
- 1 cup 140 g all-purpose flour
- 1 tablespoon 15 g baking powder
- ⅓ cup 63 g granulated sugar
- 1 teaspoon 5 g kosher salt
- 1 cup 240 mL buttermilk
- 2 large eggs
- 4 tablespoon 50 g butter, melted
- Turbinado sugar for sprinkling
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Melt the butter in a 9-inch cast-iron skillet over medium-high heat.
- While butter is melting, mix together the cornmeal, flour, baking powder, sugar and salt in a large bowl.
- Make a well in the middle of the dry ingredients and add the buttermilk, eggs, and melted butter. Mix until the dry ingredients are just combined.
- Smooth the cornbread batter into your hot skillet and generously sprinkle the top of the batter with turbinado sugar.
- Bake the cornbread for 20-23 minutes or until golden brown. Cool for at least 5 minutes before slicing and serving.
- Serve warm with extra butter!
Notes
Make-Ahead Cornbread
Events like Thanksgiving or a summer cookout can be really busy, especially the day of. You can make your cast iron cornbread up to a week ahead if you keep it wrapped well in your fridge.How to Freeze Cornbread
To freeze, wrap it in two layers of plastic wrap or aluminum foil, then put it in a large freezer-safe zip-top bag. Cornbread keeps in the freezer for 3 months.Nutrition
Serving: 1g | Calories: 133kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 96mg | Fiber: 2g | Sugar: 1g