Skillet Buttermilk Cornbread
This Skillet Buttermilk Cornbread is soft, moist, and contains a buttery crust, perfect for munching on for breakfast or dinner!
Servings: 12 slices
- 4 tablespoons unsalted butter
- 1¼ cups yellow cornmeal
- 1¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 1 egg
- 1¾ cups buttermilk
Preheat oven to 425°F. Place butter in a 9 inch cast iron skillet and place into oven until melted, then remove from oven. Set aside.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, stir together the egg and buttermilk. Stir in flour mixture until just combined. Pour mixture into buttered skillet.
Bake from 20-22 minutes, or until bread is golden brown and toothpick inserted in middle comes out clean. Let cool for 10 minutes in skillet before serving.
Serving: 1g | Calories: 179.62kcal | Carbohydrates: 25.98g | Protein: 4.6g | Fat: 6.4g | Saturated Fat: 3.37g | Cholesterol: 27.52mg | Sodium: 283.25mg | Potassium: 170.07mg | Fiber: 1.91g | Sugar: 4.01g | Vitamin A: 194.17IU | Calcium: 68.03mg | Iron: 1.2mg