Name: How to Make a Skillet Cornbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/4 cups Stone ground cornmeal (preferably sprouted cornmeal, if available); 3/4 cup Spelt flour (preferably sprouted spelt flour, if available); 1 cup Dried sugar cane juice (Sucanat) (can substitute with any sugar); 2 teaspoons Baking powder; 1/2 teaspoon Baking soda; 1/2 teaspoon Salt; 2 Eggs, large; 1 1/2 cups Buttermilk; 1 stick Butter, melted; 2 tablespoons Butter (for the cast iron pan)

Skillet Cornbread – A Sweet Whole Grain Recipe

Cornbread Skillet Recipe Video — Watch the Cornbread Skillet Recipe video

Today, I am sharing with you how to make Skillet Cornbread in your cast iron frying pan, otherwise known as a skillet. This recipe gives you a tender buttermilk cornbread with a crisp, crunchy crust thanks to the skillet.

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Extra Cornbread Goodness with Whole Grain Flour

There is extra goodness in this particular recipe because, in addition to the cornmeal, this recipe calls for whole-grain flour too!

Cornbread Skillet Recipe — Cornbread Skillet

Grind Your Own Whole Grain

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More Ideas for Baking with Whole Grains

Once you master this recipe, be sure to check out these other delicious whole-grain recipes.

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How to Make a Skillet Cornbread

This tender buttermilk cornbread has a crisp, crunchy crust thanks to the skillet. Plus, this cornbread has extra goodness with the whole grain flour in addition to the cornmeal.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Breads, Quick Breads

Cuisine: Americana

Keyword: Cornbread, Quick Breads, Skillet Cornbread, Whole Grain Cornbread

Servings: servings

Author: Mary’s Nest

Ingredients

1 1/4 cups Stone ground cornmeal preferably sprouted cornmeal, if available
3/4 cup Spelt flour preferably sprouted spelt flour, if available
1 cup Dried sugar cane juice (Sucanat) can substitute with any sugar
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2 Eggs, large
1 1/2 cups Buttermilk
1 stick Butter, melted
2 tablespoons Butter for the cast iron pan

Instructions

Preheat the oven to 435°F.
Place 2 tablespoons of butter into the cast iron pan and set aside.
Mix all the dry ingredients together in a large bowl.
In a large measuring cup, whisk the buttermilk and eggs together.
Make a well in the center of the dry ingredients and add the wet ingredients. Stir together until the dry ingredients are just moistened. Do not over mix. Fold in the melted butter and stir gently until just combined.
Place the cast iron skillet in the oven after it comes up to temperature and allow the butter in the pan to melt. Using a pot holder, carefully remove the skillet from the oven, scrape the batter into the skillet, and swirl it around to allow the batter to spread evenly.
Return the skillet to the oven and bake until the top of the cornbread is a golden color and a toothpick inserted in the center comes out clean. This process will take approximately 20-25 minutes.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-skillet-cornbread-video/

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