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. Thanks to the skillet, this recipe gives you a tender buttermilk cornbread with a crisp, crunchy crust.
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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!
Grind Your Own Whole Grain
Do you want to grind your own whole grains? I show you how you can make your own flour from whole grains as part of my Mockmill unboxing video. And if you decide to get a Mockmill, be sure to use my affiliate link for 5% off your purchase.
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
- 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
- Preheat the oven to 425°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 overmix. 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.
Shop for items used in this blog post or video
Favorite Cornbread Making Supplies
- Lodge 10.25 Inch Cast Iron Skillet
- 14in Large Wood Kitchen Spoon
- Duralex Made In France Lys Stackable 10-Piece Bowl Set
Favorite Kitchen Supplies
- Chef’s Knife
- Bamboo Cutting Board
- Lodge Cast Iron Frying Pan
- Spatula Spoon
- Large Stock Pot
- Stainless Steel Colander
- Large Measuring Cup
- Stainless Steel Measuring Cups and Spoons
- Baking Sheet
- 2-Cup Glass Storage Jars with Lids
- 10-Piece Glass Bowl Set
- Flour Sack Towels
- Favorite Aprons
More Kitchen Supplies with Discount Codes
- Mockmill Grain Mill (for making homemade flour)
Use my Mockmill affiliate link for a special one-time 5% discount on Mockmill Stone Grain Mill products, including Ancient Grains, like Einkorn, Emmer, and Spelt. (The Mockmill discount will appear when you checkout.)
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**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. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.