Wednesday, May 15, 2013

Buttermilk Skillet Cornbread

Buttermilk Skillet Cornbread

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup milk
1 cup buttermilk
2 eggs
8 tablespoons butter, melted --divided

Preheat oven to 425 degrees and place a 9 or 10 inch cast iron skillet inside.  Allow it to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar,  baking powder, and baking soda.
In another bowl whisk the milk, buttermilk, eggs and almost all of the melted butter.  Keep back about 1 Tablespoon for the skillet.
Pour into dry 
and mix. 
Remove the hot skillet from the oven. Reduce oven temperature to 375 degrees. Dump the other tablespoon of butter into bottom of hot skillet. Use a pastry brush to brush it up on sides.  Pour the batter into the skillet and place in the oven.

Bake until the center is firm and toothpick inserted into the center comes out clean, 15 to 25 minutes.  I found that 15 minutes was plenty for my 10" pan but each oven and pan can differ.
It is a really moist cornbread but not a very sweet cornbread so we drizzled honey on it.  YUM!!


  1. Found you on Swap N Share and following now...

  2. This is soooooo good! Thank u for posting a not too sweet cornbread. I used Mama's Almond Blend Gluten-free flour and it came out great. How much salt did u put's not listed in the ingredient list. Thanks!

    1. Oops sorry! Initially I had unsalted butter but the next time it was salted so I just left it out. I pretty much never have unsalted around at the right time. ;)