This Skillet Sizzled Cornbread delivers the perfect balance of sweet and savory flavors, making it an ideal side dish for chili, barbecue, or a hearty stew. The key to this recipe is cooking the batter in a hot cast-iron skillet with melted butter, which creates a wonderfully crispy, golden-brown crust while keeping the interior moist and tender. Made with stone-ground cornmeal and buttermilk, this bread offers a rich, authentic taste that is both comforting and satisfying. It&# 226;ÂÂs simple to prepare with pantry staples and yields a warm, fresh-from-the-oven treat that pairs beautifully with any meal. Perfect for casual dinners or holiday gatherings.
Skillet Sizzled Cornbread
Description
This Skillet Sizzled Cornbread delivers the perfect balance of sweet and savory flavors, making it an ideal side dish for chili, barbecue, or a hearty stew. The key to this recipe is cooking the batter in a hot cast-iron skillet with melted butter, which creates a wonderfully crispy, golden-brown crust while keeping the interior moist and tender. Made with stone-ground cornmeal and buttermilk, this bread offers a rich, authentic taste that is both comforting and satisfying. It&# 226;ÂÂs simple to prepare with pantry staples and yields a warm, fresh-from-the-oven treat that pairs beautifully with any meal. Perfect for casual dinners or holiday gatherings.Ingredients
Directions
-
Preheat oven to 375 degrees Fahrenheit (191ðC).
-
In a large bowl, combine cornmeal, flour, baking powder, and salt.
-
In a small bowl, stir the baking soda into the buttermilk.
-
In another bowl, whisk together the egg, sugar, and vegetable oil.
-
Whisk the egg mixture into the buttermilk mixture.
-
Spray an 8 or 9 inch cast-iron skillet with vegetable cooking spray.
-
Place the skillet over medium-high heat on the stovetop.
-
Add butter to the skillet and heat until melted and just starting to sizzle.
-
Tilt the pan to coat the bottom and sides with the melted butter.
-
Pour the wet buttermilk mixture into the dry cornmeal mixture.
-
Stir together gently, using only as many strokes as needed to combine the mixtures.
-
Scrape the batter into the hot, buttery skillet.
-
Immediately place the skillet into the preheated oven.
-
Bake for about 25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
-
Remove from oven and cut into wedges to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 123.6kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 2.2g12%
- Cholesterol 48.0mg16%
- Sodium 39.6mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 12.6g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a decadent, richer cornbread, substitute 1 3/4 cups sour cream for the 1 1/4 cups buttermilk.
Ensure the cast-iron skillet is properly seasoned to prevent sticking and enhance flavor.
Do not overmix the batter; lumps are okay. Overmixing can result in a tough texture.
Serve warm for the best flavor and texture. Leftovers can be stored in an airtight container at room temperature for up to 2 days.
