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.
Course Breads
Cuisine American
Keyword buttermilk cornbread, cast iron skillet cornbread, cornbread
Vegetable shorteningbutter or cooking spray, for greasing the pan
1 1/2cupsyellow cornmeal
1 1/2cupsall-purpose flour
1/3cupplus 1 tablespoon sugar
2teaspoonsbaking powder
1teaspoonbaking soda
3/4teaspoonsalt
2cupsbuttermilk
3eggsbeaten
3/4cupcreamed corn
6tablespoonsbuttermelted
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.