Crusty Quaker Cornbread
Get ready to savor the rustic charm of homemade **Crusty Quaker Cornbread**, a soul-warming recipe that combines traditional ingredients with a modern twist. Made with **stone-ground cornmeal** for rich texture and flavor, this golden skillet cornbread boasts a perfectly crisp crust, thanks to a preheated cast-iron skillet greased with vegetable oil. The tender, fluffy interior comes alive with the tang of **buttermilk** and the light sweetness of sugar, while a hint of **baking soda and baking powder** ensures the ideal rise. Ready in just 35 minutes, this crowd-pleaser is a versatile side dish for hearty chilis, barbecue feasts, or a cozy bowl of soup. With its enticing aroma and rustic presentation, this classic cornbread is sure to be a new favorite!
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Ingredients
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups buttermilk
- 2 pieces large eggs
- 4 tablespoons unsalted butter (melted)
- 1 tablespoon vegetable oil (for greasing)
Directions
Step 1
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet into the oven to preheat while you prepare the batter.
Step 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 3
In another bowl, whisk the buttermilk and eggs together. Slowly drizzle in the melted butter while whisking to incorporate.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined, being careful not to overmix. The batter will be slightly lumpy.
Step 5
Carefully remove the preheated skillet from the oven and coat the bottom and sides with 1 tablespoon of vegetable oil. Swirl the skillet to distribute the oil evenly.
Step 6
Immediately pour the prepared batter into the hot skillet. Spread it out into an even layer with a spatula.
Step 7
Bake the cornbread in the oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove the skillet from the oven and let the cornbread cool for 10 minutes before slicing into wedges. Serve warm and enjoy!
Nutrition Facts
| Serving size | (817.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1881.3 |
| Total Fat 87.2g | 0% |
| Saturated Fat 41.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 536.3mg | 0% |
| Sodium 2513.8mg | 0% |
| Total Carbohydrate 237.6g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 43.9g | |
| Protein 45.0g | 0% |
| Vitamin D 270.3IU | 0% |
| Calcium 512.4mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1150.7mg | 0% |
Source of Calories