Easy Cornbread Recipe
Golden, buttery, and ridiculously easy, this skillet cornbread is everything you want. Crisp edges, soft crumb, and ready in under 30 minutes. Perfect with chili, soups, or slathered in honey butter straight from the pan.
Servings: 10
Calories: 247kcal
Ingredients
- 1¼ cups cornmeal
- ¾ cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1⅓ cups buttermilk
- 2 large eggs lightly beaten
- 8 tablespoon butter unsalted, melted
Instructions
- Preheat the oven to 425°F and place a large cast iron skillet inside to heat it while you make the batter.
- In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the buttermilk, eggs and melted butter, reserve 1 tbsp of butter, this will be used to grease the skillet.
- Carefully remove the skillet from the oven then reduce the oven temperature to 375°F.
- Coat the skillet with the reserved 1 tbsp of butter. Pour the batter in the skillet and place it in the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and honey.
Video
Notes
- Either a 10 1/2-inch or 12-inch skillet will work.
- Storage: Once the cornbread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days.
- Freezing: Wrap the cooled cornbread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months.
- Reheating: If you froze the cornbread, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350°F degrees or until heated through.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 254mg | Fiber: 2g | Sugar: 7g | Vitamin A: 394IU | Calcium: 100mg | Iron: 1mg
