Who doesn’t love cornbread. It’s filling, it’s delicious, and it’s perfect with a big bowl of chili. But if you’re like us and have a cast iron skillet that you use to cook just about everything else, you might be wondering how to use it to make cornbread. Well, wonder no more! Grab your favorite cast iron pan and let’s get going!
Servings: 8 servings
Calories: 291kcal
Equipment
- Cast Iron Pan
Ingredients
Instructions
Instructions for buttermilk cornbread:
- Preheat the oven to 400°F. Place 9 inch cast iron skillet in the oven to heat.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk the buttermilk, eggs, and butter in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing. Spread the batter into the cast iron pan and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Nutrition
Serving: 1piece | Calories: 291kcal | Carbohydrates: 43g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 662mg | Potassium: 191mg | Fiber: 3g | Sugar: 9g | Vitamin A: 311IU | Calcium: 152mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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