Cast Iron Skillet Cornbread

🧂 Ingredients

• 2 tablespoons butter
• 1 cup yellow stone-ground cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 cup buttermilk

  or plain yogurt
• 2 large eggs
• 1 tablespoon cooking oil
• 4 tablespoons melted butter

Instructions

• 1 Preheat oven to 400 degrees. Grease a 10-inch cast-iron skillet with butter, a
  heavy 2-quart baking dish, or a heavy 9-inch square baking pan. Place in the
  oven while the batter is prepared. Watch the butter so that it doesn't
  overbrown.
• 2 In a bowl, whisk together the cornmeal, flour, salt, baking powder, and baking
  soda. In a separate bowl whisk the buttermilk, eggs, oil, and melted butter
  together. Then whisk liquid mixture into the cornmeal mixture until a smooth
  batter forms. Be careful not to overmix.
• 3 Remove the pan from the oven and quickly scrape the batter into the hot pan and
  return to the oven. Bake until the cornbread is golden brown and springs back
  upon the touch, about 20 to 25 minutes.
• 4 Let cool slightly and drizzle with honey before serving.

Nutrition Info