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This is so yummy! Deliciously moist and golden brown, this cornbread is a crowd pleaser. Pairs nicely with chili, soup, or on its own! I love how easy it is – just mix all of the ingredients and pour into the cast iron skillet.
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I love using Bob’s Red Mill 1:1 gluten free flour – it cooks just like regular flour but without the gluten. Always get organic corn meal too if you can find it. Smear the warm bread with butter and enjoy!
Cast Iron Skillet Cornbread
Yield:
12
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
This cornbread is easy to prepare and quick to cook thanks to a cast iron skillet!
Ingredients
- 1/2 cup butter, melted
- 1/3 cup organic sugar
- 2 eggs, room temperature
- 1 cup buttermilk
- 1/2 tsp. baking soda
- 1 cup all purpose flour (gluten free if desired)
- 1 cup cornmeal
- 1/2 tsp. salt
- 2 Tbsp. avocado oil
Instructions
- Preheat oven to 400°.
- Mix the melted butter and sugar together. Add the eggs and beat until blended. Add the buttermilk and baking soda and mix well. Add the cornmeal, flour, and salt and mix until lumpy.
- Add the oil to the cast iron skillet and spread with a paper towel to coat the skillet.
- Pour the batter into the skillet and spread until even. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 205Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 265mgCarbohydrates: 22gFiber: 1gSugar: 7gProtein: 4g
Nutritional information is an estimate and may vary per preparation.
