We love cornbread here in the South. And we especially love it cooked in cast iron skillets! This may not seem like a Fabulous Find, but if you’re new to cast iron then it certainly is!!! If you take care of your cast iron it will last decades! They are so versatile and I use my skillets all the time. I especially love the silicone handle covers!! Try it for your self!
Moist and Easy Cornbread
?Ingredients
- 5 Tablespoons unsalted butter, melted
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 Tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- ?Instructions
Preheat the oven to 425 degrees F. Place butter in 12 in. cast iron skillet and heat on stovetop to heat pan and melt butter.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.add butter and let cool slightly (1-2 minutes)
In a separate bowl, mix together the eggs and buttermilk. Pour the buttermilk mixture into the commeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the skillet and place back on stove top until you see it begin to heat on edges or see a couple bubbles moving up. Then place in preheated oven and bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
