I love cooking in my cast iron skillet. It makes me feel like a pioneer. Like a “real” cook.
I have three cast iron skillets that stay stacked inside each other on my stove top at all times. I like they way they look. I also have no room for them in my pot and pan cupboard! It just makes me happy to see them there- just getting better with age. Just like me 🙂 Is that crazy!?
I love cooking or baking in them every chance I get. This recipe originally called for the cornbread to be baked in a 8 x 8 pan. I decided it would taste better if I cooked it in my cast iron skillet and I think I was right! I think food cooked in a cast iron skillet tastes better – how about you? Of course you can make this even if you don’t have a cast iron skillet but Christmas is coming, maybe you should add one to your list!!
This recipe for Skillet Cornbread calls for cornmeal of course. You find it in the baking aisle.
Put your eggs, buttermilk and melted butter together in a bowl and beat. I do think buttermilk makes a difference but you could use regular milk.
Then put your dry ingredients into another bowl – cornmeal, flour, sugar, salt, baking soda, baking powder. Mix together
Pour your dry ingredients into your wet ingredients.
Stir until just combined.
Put 1 tablespoon butter into your cast iron skillet or you 8 x 8 pan and put into the oven as it preheats to 425. Only leave it in the oven until the butter melts and then remove pan. Watch it so you don’t burn the butter!
Pour your cornbread batter into the pan with the melted butter.
Put it back in the oven and bake for 18-23 minutes or until a toothpick comes out clean.
You are now ready to cut yourself a nice big piece and slather it with butter and honey or better yet – honey butter! Check out my mother in law’s amazing honey butter recipe here.
I love how the cast iron skillet gets the edges of the cornbread nice and crispy.
Skillet Cornbread is the perfect partner with just about any soup or chili. Try it with my Pumpkin Chili with Chicken!
Recipe adapted from Bakergirl.
- 1/2 C butter plus 1 Tbsp for the pan
- 3/4 C all purpose flour
- 3/4 C yellow cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 C sugar
- 1 C buttermilk
- 2 eggs
Preheat oven to 425.
Put 1 Tbsp butter into your pan and place in oven as it preheats. Remove as soon as butter is melted.
Melt 1/2 C butter. Allow to cool
In a bowl combine flour, cornmeal, baking powder, baking soda, sugar and salt and mix.
In another bowl mix together buttermilk and eggs. Add in 1/2 C melted butter.
Pour the flour mixture into the liquid mixture and mix until just combined.
Pour into pan and bake for 18-23 minutes or until a toothpick comes out clean.
Shared at: Serenity Now ***Thirty Handmade Days