- Prep Time: 15 minutes
- Cook Time: 40 minutes
Skillet Corn Bread
What is a good meal without some delicious warm and buttery carb to go with it? When you don’t have time for a yeast bread, corn bread will do the trick! And when you bake cornbread in cast iron you get the benefit of beautiful presentation with a rustic feel. Just make sure you have plenty of butter and honey to serve with it.
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup unbleached flour
- 1/2 teaspoon salt
Preheat oven to 375° F (175°C).
Melt butter in large cast iron skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Do not over bake (it will get very dry).
*This recipe uses buttermilk, but you could make a substitute by adding 1 T. vinegar to 1 c. regular milk and let sit for 5 minutes.