Skillet Cornbread
Skillet cornbread is the perfect addition to any family gathering or dinner. Crispy edges with a soft, crumbly center with the help of handy cast iron skillet!
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Servings: 16 serving
Equipment
- 10 inch cast iron skillet
Ingredients
- 2 large egg
- 8 tablespoon butter, melted
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 375F.
- Now, whisk the eggs, then gradually pour in the melted butter. Add in the vanilla extract then gradually whisk in the buttermilk. Note, allow the butter to cool a little first. Do not pour super hot butter into the eggs.
- In a separate bowl, combine the flour, cornmeal, sugar, baking powder and salt. Next, combine the dry and wet ingredients. Do not over mix. Pour the batter into the cast iron skillet.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean and the top is golden. Cook times will vary.
- Allow the skillet cornbread to cool before slicing and serving.
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