Quick Breads

Cast Iron Skillet Cornbread

By An Edible Mosaic

If you don’t have buttermilk, you can use 1 cup of milk + 1 tablespoon white vinegar; let it sit for 5 minutes to curdle.

Pro tip

Step 1

Whisk together the creamed corn, eggs, buttermilk, and oil in a medium bowl.

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Step 2

Whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda in a large bowl.

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Step 3

Add the wet ingredients to the dry ingredients, and stir to combine.

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Step 4

Preheat the oven to 400F. Place a 12-inch cast-iron skillet into the oven to preheat for about 10 minutes. Use potholders to remove the skillet from the oven. Use a spoon to swirl the butter around the skillet.

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Step 5

Carefully pour the batter into the hot skillet and stir it a bit to incorporate the melted butter into the batter. Bake until a toothpick inserted in the center comes out with just a couple crumbs, about 28 minutes.

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Moist, fluffy, rich & buttery with a sweetness that pulls out the flavor of corn.