Ingredients for Buttermilk Skillet Cornbread
- 1 1/2 cups yellow cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1 large egg
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil, plus 1 tablespoon for skillet
- 1 cup all-purpose flour
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How to Make Buttermilk Skillet Cornbread
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together the buttermilk, eggs, oil, sugar, and cornmeal until smooth. Stir in the baking powder and salt until just combined. Do not overmix.
- Heat 1 tablespoon of oil in a 10-inch cast iron skillet over medium-high heat until shimmering.
- Carefully pour the batter into the hot skillet.
- Bake for 10 minutes.
- Carefully flip the cornbread (using a large spatula and caution as it will be fragile).
- Bake for an additional 10-15 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
- Let cool slightly in the skillet before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
18g
Carbs
4g
