Skillet Cornbread – A Sweet Whole Grain Recipe
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.
Plus, there is extra goodness in this particular recipe because in addition to the cornmeal, this recipe calls for whole grain flour too!
Watch this YouTube video to get step-by-step instructions to learn how to make a whole grain cornbread in a cast iron skillet for a soft tender center and a crispy, crunchy exterior.
More Ideas for Baking with Whole Grains
Once you master this recipe, be sure to check out these other great whole grain recipes:
Stay in Touch with Mary’s Nest
Subscribe to My YouTube Channel for Traditional Foods Videos (Free) -
When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
Subscribe to Mary’s Traditional Foods Newsletter (Free) -
Get a free eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
- Join the Traditional Foods Kitchen Academy (Optional Paid) - For more detailed videos and exclusive members-only perks, join my YouTube membership community.
I look forward to having you join me in my Texas Hill Country Kitchen!Love,
How to Make a Skillet Cornbread (VIDEO)
- 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 cane juice (whole sugar) 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 cast iron pan
- Pre-heat oven to 435 degrees Fahrenheit.
- Place 2 tablespoons of butter into cast iron pan and set aside.
- Mix all the dry ingredients together in a large bowl.
- In a large measuring cup, whisk 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 cast iron skillet in the oven once it comes up to temp 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 around to allow the batter to spread evenly.
- Return 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. Approximately 20-25 minutes.
Shop for items used in this blog post or video
- Visit Mary's Nest Amazon Shop
Visit my Shopping Guide page
Learn where I buy my Beef Bones, Wild-Caught Fish, Sprouted Grains, and more...and learn about Special Discounts for Mary's Nest visitors, including from US Wellness Meats, Vital Choice, Masontops, and Breadsmart.
- Lodge 10.25 Inch Cast Iron Skillet
- 14in Large Wood Kitchen Spoon
- Duralex Made In France Lys Stackable 10-Piece Bowl Set
*A Note About Affiliates: My videos, video descriptions, and blog posts may contain affiliate links to various products. As an Amazon Associate I earn from qualifying purchases. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website.