Best Ever Cast Iron Skillet Cornbread
Sweet but not too sweet, moist and tender, this really is the best ever cast iron skillet cornbread recipe! Based on the famous Z'Tejas skillet cornbread.
Servings 16 pieces
Calories 173kcal
Equipment
- Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
- Pyrex Glass Mixing Bowl Set
- Pyrex Prepware 8-Cup Glass Measuring Cup with Lid
- Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
- "Lodge Seasoned Cast Iron Skillet with Scrub Brush- 10.25 inches Cast Iron Frying Pan With 10 inch Bristle Brush "
Ingredients
- Vegetable shortening butter or cooking spray, for greasing the pan
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/3 cup plus 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups buttermilk
- 3 eggs beaten
- 3/4 cup creamed corn
- 6 tablespoons butter melted
Instructions
- Generously grease a 10-inch cast iron skillet with vegetable shortening. If you don't have vegetable shortening, you can substitute butter or cooking spray. Place a baking rack in the middle of the oven. Preheat the oven to 375 degrees.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk together the buttermilk, eggs, creamed corn and melted butter.
- Add the wet ingredients to the dry ingredients, and stir with a wooden spoon just until combined. Avoid overmixing.
- Pour the batter into the prepared skillet.
- Bake at 375 degrees for 25-30 minutes, until the top of the cornbread is browned and springs back when touched lightly in the center. A toothpick inserted in the center should come out clean or with only a few cooked crumbs clinging to it.