Skillet Cornbread Ii

Experience the rustic charm of homestyle cooking with "Skillet Cornbread II," a classic Southern-inspired recipe featuring rich, golden-yellow cornmeal and a tender crumb enhanced by creamy buttermilk. This quick and easy cornbread comes together in just 30 minutes, with a perfectly crispy crust achieved by baking in a preheated cast-iron skillet. Slightly sweetened with a hint of granulated sugar and balanced by a touch of salt, this cornbread serves as the ideal side for hearty chili, barbecues, or any comforting meal. The sizzling addition of vegetable oil in the hot skillet ensures a delightful crunch with every bite. Serve it warm or at room temperature, and don’t be surprised if it steals the spotlight at your dinner table!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup Yellow cornmeal
• 1 cup All-purpose flour
• 2 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 1.25 cups Buttermilk
• 2 large Eggs
• 4 tablespoons Unsalted butter, melted
• 1 tablespoon Vegetable oil

Directions

Step 1

Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.

Step 2

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.

Step 3

In a separate medium-sized bowl, whisk the buttermilk and eggs until well blended. Gradually stir in the melted butter.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.

Step 5

Carefully remove the preheated skillet from the oven using oven mitts. Add the vegetable oil to the skillet and swirl to coat the bottom and sides evenly.

Step 6

Pour the cornbread batter into the hot skillet, spreading it out evenly with a spatula if necessary. You should hear a slight sizzle as the batter touches the skillet, which ensures a crispy crust.

Step 7

Transfer the skillet back into the oven and bake for 18-20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Step 8

Carefully remove the skillet from the oven and let the cornbread cool for 5-10 minutes before slicing and serving.

Step 9

Serve warm or at room temperature as a perfect accompaniment to your meal.

Nutrition Facts

Serving size	(787.6g)

Amount per serving	% Daily Value*
Calories	1953.9

Total Fat 85.8g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 9.0g
Cholesterol 529.5mg	0%
Sodium 3005.6mg	0%
Total Carbohydrate 257.7g	0%
Dietary Fiber 14.2g	0%
Total Sugars 41.4g
Protein 46.0g	0%

Vitamin D 240.6IU	0%
Calcium 438.1mg	0%
Iron 11.5mg	0%
Potassium 903.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 9.3%

Carbs: 51.9%