This dish is so easy to put together. You can stir everything in the skillet and not make a mess with any other kitchen items. It is a fun way to make cornbread and it looks so pretty when you serve it, too! Check out what our friends over at This Gal Cooks had to say about this dish:
“Cornbread meets cast iron skillet with this one bowl Cast Iron Buttermilk Cornbread. All ingredients are mixed in one bowl and then baked in a cast iron skillet. Moist and tender, you won’t find a dry crumb with this cornbread!”
This is so true! My husband and I ate the whole skillet bread in one sitting. It is moist and totally delicious!
Ingredients
½ C Land O’ Lakes butter, melted
½ C Domino white sugar
2 eggs, room temp
1 C buttermilk
½ tsp baking soda
1 C Gold Medal all purpose flour
1 C cornmeal
½ tsp salt
3 tbsp Wesson vegetable oil
10 inch cast iron skillet
Instructions
Preheat oven to 400
Mix the melted butter and sugar together. Add the egg and beat until blended. Add the buttermilk and baking soda and mix well, Add the cornmeal, flour and salt and mix until lumpy.
Add the vegetable oil to the cast iron skillet and put in the preheated oven for about 4 minutes. Remove and coat the pan (inner bottom and sides) using a paper towel. Pour any excess oil into the batter and mix well.
Add the batter into the cast iron skillet and bake on the middle rack for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Quick Tip: If you do have leftovers, store in an airtight container on your countertop
Thanks again to This Gal Cooks for this amazing recipe.
