Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

Bake up this classic Southern staple in a skillet for your whole family to enjoy.

Ingredients (serves 5 people)

  • 2 tablespoons unsalted butter
  • 2 eggs, lightly beaten
  • 2 cups buttermilk
  • 2 cups self-rising cornmeal
  • Softened butter and honey, for serving

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  1. Preheat oven to 425°F.

  2. In a medium-sized mixing bowl, whisk together eggs and buttermilk.

  3. Pour cornmeal into a separate bowl. Slowly whisk in buttermilk mixture until a batter forms — it should be a little lumpy.

  4. Melt butter in a 10-inch cast-iron skillet over high heat. Once it's melted, stir excess into batter. Pour batter into sizzling-hot skillet, cook for 1 minute, then transfer to the oven.

  5. Bake until top is golden brown, about 35 minutes. Let cornbread rest for 10 minutes, then invert to release and continue cooling on a rack. Cut into wedges and serve with softened butter and honey.

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This is a great recipe and buttermilk is the secret for many baked products. It makes bread tender and delicious.

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