Cast Iron Skillet Cornbread

Quick Breads

By An Edible Mosaic Click For Full Recipe

[{"selector":"#anim-63c01e56-b095-4ebe-b84f-0cd80b3b2f03","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f951eecd-f98f-4be6-95ac-f5f778e0d73c","keyframes":{"transform":["translate3d(-130.76924%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Prep Time: 15 min 1 1/2 cups cornmeal 1 1/2 cups flour 2/3 cup sugar 2 tsp baking powder 1 1/2 tsp salt 1/2 tsp baking soda 5 ounce can creamed corn 2 large eggs 1 cup buttermilk 2/3 cup oil 5 TB unsalted butter Cook Time: 28 MIN Ingredients White Scribbled Underline

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.

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Step 1

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Step 2

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Step 3

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Step 4

[{"selector":"#anim-5c2c3beb-89bc-4b38-8076-547b7b8b4640","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-9af5a0ca-bb1b-4ed8-b127-5a43b37c27e8","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-089375ef-58f5-4ff4-a9a9-793cf234f27c","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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. Scribbled Underline Click For Full Recipe

Step 5

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

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