Skillet Cornbread

Skillet Cornbread

Coarse Grind Cornmeal gives this skillet cornbread incredible texture and flavor, perfect to serve with chili or soup. Or pan fry a slice and top with maple syrup for a rustic, delicious breakfast.
Servings
8 servings
Prep time
15 minutes
Cook time
25 minutes
Passive time
30 minutes

Ingredients

Instructions

  1. Combine cornmeal and buttermilk in a large bowl. Let sit for 30-45 minutes.
  2. Meanwhile, place a 10-inch cast iron skillet in the oven and preheat to 425°F.
  3. Add yogurt or sour cream, eggs, melted butter, sugar, baking powder, salt and baking soda to the cornmeal mixture and mix well.
  4. Using a hot pad, carefully remove the hot skillet from the oven. Place remaining 2 tablespoons butter in the skillet and swirl or spread until melted. Pour batter into the hot skillet and carefully return the filled skillet to the hot oven.
  5. Reduce heat to 375°F and cook until set, about 25 minutes.

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