Cornbread is one of our go-to winter side dishes. After experimenting with different ways to prepare cornbread we have settled that the best way to cook cornbread is in a cast iron pan. Pouring creamy batter into a scorching hot pan gives it an instant crust and a chewy center which screams “dunk me in chili!” There are plenty of great cornbread mixes out there, but if you’re looking to put some extra love into it, make it from scratch. Minus the buttermilk and the cornmeal, you probably already have most of these ingredients in your pantry. We love serving it hot out of the oven with homemade honey butter.
Cast Iron Cornbread
Our favorite homemade cornbread recipe that puts a box mix to shame.
- 2 eggs
- 2 3/4 cups buttermilk
- 2 cups yellow cornmeal
- 1 3/4 cups all purpose flour
- 3 tbs brown sugar
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp salt
- 5 tbs melted butter, divided
- Preheat oven to 425 degrees. Place the cast iron pan in the oven while you make the batter.
- Whisk the eggs and buttermilk together in a small mixing bowl. Whisk the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a second large bowl. Add the buttermilk to the dry ingredients and stir until just combined.
- Remove the pan from the oven place the butter in the pan. Put it back in the oven for a minute or two, or until it is completely melted. Add the batter to the pan and cook the cornbread for approximately 25 minutes, or until a toothpick comes out clean from the center.
- Carefully remove the cornbread from the oven and serve it hot with butter.
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