Go Back Email Link
–+ servings
Cornbread in a cast iron skillet with chili and a checkered napkin
Print

Cast Iron Cornbread

Course bread
Cuisine American
Keyword cornbread
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8 servings
Calories 291kcal
Author Bruce and Dina Miller

Equipment

  • Cast Iron Pan

Ingredients

  • 1 ½ cups cornmeal
  • 1 cup flour can use AP, but we like to use Corn Flour
  • ¼ cup sugar
  • 1 Tbls baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk
  • 2 eggs
  • ¼ cup butter melted and cooled

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