Skillet Cornbread

Recipe

Side Dish
Skillet Cornbread

Primary Media

Cornbread cooked in a skillet

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    ½ c.Hy-Vee unsalted butter
    1 ½ c.buttermilk
    2Hy-Vee large eggs
    c.Hy-Vee granulated sugar
    1 tsp.Hy-Vee salt
    1 c.yellow cornmeal
    1 c.Hy-Vee flour
    1 tsp.Hy-Vee baking soda

    Directions

    1. Preheat oven to 400 degrees.
    2. Place butter in a 9-inch cast iron skillet and place into hot oven for 10 minutes.
    3. Meanwhile, in a large bowl whisk buttermilk, eggs, sugar and salt.
    4. In a medium bowl combine cornmeal, flour and baking soda; set aside.
    5. Remove skillet from oven and carefully pour all but about 1 teaspoon melted butter into buttermilk mixture. Stir in cornmeal mixture and whisk until mostly smooth.
    6. Pour batter into hot skillet and bake 25 minutes or until golden and edges pull away from sides of skillet.
    7. Remove from oven and cool slightly. Serve warm.

    Nutrition facts

    Servings

    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 85mg
    • Sodium: 520mg
    • Total Carbohydrates: 36g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 0%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.