Skillet Buttermilk Cornbread With Corn
A slightly sweetened Southern cornbread, featuring buttermilk and corn, is baked in a seasoned cast-iron skillet.
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Instructions
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Preheat oven to 450 F. Add oil to a seasoned cast-iron skillet and heat in the oven until very hot.
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Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a bowl; mix well.
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Whisk buttermilk, eggs, and melted butter in a separate bowl.
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Incorporate the wet mixture into the dry ingredients, stirring just until combined, then fold in the corn.
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Carefully remove the hot skillet from the oven and discard excess oil.
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Pour batter into the hot skillet and return it to the oven.
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Reduce oven temperature to 400 F.
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Bake for about 25 minutes, until golden brown and a toothpick inserted into the center comes out clean.
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Cool on a wire rack for 5 minutes.
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Invert onto a plate, cut into wedges, and serve.