Skillet Cornbread
Ingredients
The batter
-
1 ¼
cups
milk
-
2
tsp
apple cider vinegar
-
1 ¼
cups
yellow cornmeal
-
¾
cup
all purpose flour
-
¼
cup
sugar
-
1
tbsp
baking powder
-
1
tsp
kosher salt
-
2
large
eggs
The butter
-
⅓
cup
unsalted butter
-
1
tbsp
unsalted butter
Instructions
- Preheat the oven to 400°F and place 1 tbsp of butter in a cast iron skillet to brown.
- Mix milk and vinegar to create buttermilk and set aside. Melt the remaining butter.
- Whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
- Combine the eggs with the milk mixture and melted butter.
- Pour the wet ingredients into the dry ingredients and stir gently until just mixed.
- Remove the hot skillet from the oven, swirl the melted butter, and pour in the batter.
- Return the skillet to the oven and bake for 18-20 minutes until a knife comes out clean.
- Let the cornbread cool for 20 minutes before cutting into squares.
Nutrition Facts (estimated)
Servings
16 pieces
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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