Skillet Cornbread

Updated: Aug 21


1 ¼ Tablespoons of unsalted Butter

1 ¼ Cups yellow Cornmeal

1 ¼ Cups all purpose flour

4 Tablespoons of sugar

1 ½ teaspoon baking powder

½ teaspoon baking soda

1 ¼ teaspoon salt

1 large egg

1 ¾ Cup buttermilk

1. Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.

2. Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.

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