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.
Servings: 8 servings
- 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.
Find this recipe and video at https://marysnest.com/how-to-make-skillet-cornbread-video/
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