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Cornbread Made in a Cast Iron Skillet
Nesting Lane Indulge
Cornbread Made in a Cast Iron Skillet Recipe. This classic Southern side dish is easy to make, and only calls for a few common ingredients.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Waiting Time
10
minutes
mins
Total Time
40
minutes
mins
Course
Side Dish
Cuisine
American
Servings
8
Equipment
Cast Iron Skillet
9 inch
Medium Bowl
Sifter
Mixing Bowl
Ingredients
1x
2x
3x
1¼
cups
milk
1
cup
cornmeal
1
cup
all-purpose flour
4
teaspoon
baking powder
¾
teaspoon
kosher salt
2
eggs
beaten
¼
cup
unsalted butter
melted
1
tablespoon
vegetable oil
Instructions
Preheat the oven to 425° F
In the oven, place a 9 inch, cast iron skillet, to heat.
In a medium sized mixing bowl, add milk and cornmeal. Stir to mix, Let sit for approximately 10 minutes to allow the cornmeal to become wet.
In a mixing bowl, sift together flour, baking powder, and salt.
Add in the cornmeal mixture, eggs, and unsalted butter. Beat to mix until smooth.
Take the skillet out of the oven.
In the skillet, add vegetable oil and tilt skillet to coat well. Discard the extra oil.
In the skillet, add the batter.
In preheated oven, bake approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
Notes
Yield: 8 servings
Nutrition
Calories:
224.6
kcal
Carbohydrates:
28.1
g
Protein:
5.8
g
Fat:
9.9
g
Saturated Fat:
4.8
g
Cholesterol:
64.8
mg
Sodium:
459.8
mg
Potassium:
119
mg
Fiber:
1.1
g
Sugar:
2.2
g
Calcium:
190.9
mg
Iron:
2
mg
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