Ingredients for Skillet Sizzled Buttermilk Cornbread
- Stone Ground Yellow Cornmeal
- All Purpose White Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup sugar
- 1 cup buttermilk
- 1 large egg
- Vegetable Oil
- 2 tablespoons butter
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How to Make Skillet Sizzled Buttermilk Cornbread
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda, and ½ cup sugar.
- In a medium bowl, whisk together 1 cup buttermilk, 1 large egg, and ¼ cup vegetable oil.
- Place a 9- to 10-inch cast iron skillet (or oven-safe skillet) over medium-high heat. Add 2 tablespoons butter and heat until melted and sizzling.
- Tilt the skillet to coat the sides with melted butter.
- Quickly pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon just until combined. Do not overmix.
- Pour the batter into the hot, buttery skillet. It should sizzle upon contact.
- Immediately transfer the skillet to the preheated oven.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before cutting into wedges and serving warm.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
11g
Carbs
9g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breads Breakfast Eggs Dairy American Southern United States Easy Beginner Cook Kid Friendly Kosher Romantic Vegetarian Grains Eggs Stove Top Dietary High Calcium Comfort Food Midwestern Northeastern United States Quick Breads High In Something Pasta Rice And Grains Brunch Taste Mood Equipment Presentation Served Hot
