This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.

Skillet Cornbread

yellow cornmeal

all-purpose flour

sugar

baking powder

baking soda

salt

buttermilk

unsalted butter

Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.

Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.

Perfect texture and flavor. Will def make again.

I would like to know how to convert this skillet cornbread recipe to a 12 inch cast iron skillet instead of a 10 inch

I've been using this cornbread recipe for a while now and it always turns out wonderful...make ya wanna slap 'yo Mama - yes it will! Although, I use a half stick real butter in the skillet while the oven is getting hot and wait until the butter browns a little, pour my batter in, and wait exactly 20 minutes, yum, yum!!! Jimmy loves my cornbread and we had it tonight with pork chops, pinto beans, and spinach.

This has become my go to cornbread recipe. It's easy and quick and I love the delicious crust the cast iron pan gives. Delicious!!

I have made this recipe several times in the past month. Crunchy and delicious outside and moist on the inside. I sub in freshly ground popcornmeal and 100% whole wheat flour (best results with soft white wheat), 3TBS buttermilk powder and 1 cup water which I mix 1/4 c olive oil into. No crumbs left for our family of 7! One tip: don't let the butter brown too much in the skillet.

skillet cornbread

Servings: 16

Cost: $1.76 /serving

Author : Martha Stewart

Ingredients

Instructions

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