Cast Iron Skillet Corn Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup buttermilk
- 2 eggs lightly beaten
- 1/3 cup whole milk
- 1 1/4 cups coarsely ground cornmeal
- 8 tablespoons unsalted butter melted
- Carbohydrate 12.8392137609675 g
- Cholesterol 67.229999999904 mg
- Fat 24.9623121876237 g
- Fiber 0.316406255991098 g
- Protein 4.25595156389733 g
- Saturated Fat 15.6916714687598 g
- Serving Size 1 1 to 10 serving (129g)
- Sodium 473.837158520449 mg
- Sugar 12.5228075049764 g
- Trans Fat 1.8156889687967 g
- Calories 289 calories
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
