Skillet Cornbread
HB-5692 · Hand-built original · BBQ
Cast-iron cornbread with a shattering crust, baked in a preheated skillet slicked with butter.
BBQSide dish35 minServes 6316 kcalVegetarianDiabetic
Main ingredient: cornmeal
Pairs well with: chili, beans, greens
Servings:6quantities adjust to match
Ingredients
- 7 oz cornmeal
- 3½ oz plain flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 eggs
- 1¼ cups buttermilk
- 2 oz butter, melted, plus more for the skillet
- 1 tbsp honey
Method
- Heat the oven to 425°F and put a cast-iron skillet in to heat with a knob of butter.
- Whisk the cornmeal, flour, baking powder and salt together in a large bowl. In a second bowl, whisk the eggs, buttermilk, melted butter and honey.
- Pour the wet mixture into the dry and stir with a light hand until just combined — a few lumps are fine.
- Pour the batter into the fiercely hot, buttered skillet; it should sizzle at the edges.
- Bake for 20 to 25 minutes, until deep golden and a skewer comes out clean. Rest for 5 minutes and serve in wedges.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
316 kcalCalories
9.2 gProtein
44.1 gCarbs
11.6 gFat
5.9 gSaturates
3.9 gFibre
6 gSugars
779 mgSodium
85 mgCholesterol
267 mgPotassium
220 mgCalcium
2.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data