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!
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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