Name: How to Make a Skillet Cornbread (VIDEO)
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 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)

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.

Plus, 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

Step-by-step instructions

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:

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Print Recipe

How to Make a Skillet Cornbread (VIDEO)

This is a tender buttermilk cornbread with a crisp, crunchy crust thanks to the skillet. Plus, there is extra goodness in this particular cornbread because in addition to the cornmeal, this recipe calls for whole grain flour too!

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 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

Instructions

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.

Video

Notes

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

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