Southern Iron Skillet Buttermilk Cornbread Food

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BUTTERMILK CORNBREAD



Buttermilk Cornbread image

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO GOOD.

Provided by Chungah Rhee

Categories     bread

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups reduced fat buttermilk
1 large egg
6 tablespoons unsalted butter, melted and divided

Steps:

  • Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.

CAST IRON SKILLET BUTTERMILK CORNBREAD



Cast Iron Skillet Buttermilk Cornbread image

This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.

Provided by Dannielle Randall

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 cup white cornmeal
½ cup yellow cornmeal
½ cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 tablespoons lard
2 tablespoons vegetable oil
1 large egg
1 teaspoon butter, or as needed
1 pinch paprika
1 pinch kosher salt

Steps:

  • Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
  • Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
  • Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
  • Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
  • Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g

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