Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
A basic cornbread recipe that comes together in _____ minutes. You are basically making the contents of the box mix and adding butter, eggs, and buttermilk.
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- ⅓ cup light brown sugar
- 2 eggs
- 1 ½ cup buttermilk
- 6 tablespoons butter melted
- 1 tablespoon butter melted in pan during preheat
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
Place skillet in the oven and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool 10 minutes before cutting and serving
- Don't have buttermilk? No problem. Just measure out your 1.5 cup milk. Add 1 tablespoon per cup of vinegar or lemon juice to the milk. That means that for this recipe you will need 1 tablespoon + 1.5 teaspoons. Stir the milk + acid and allow to sit for 5 minutes. Add to recipe just like normal.
Calories: 300kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 259mg | Potassium: 245mg | Fiber: 2g | Sugar: 11g | Vitamin A: 440IU | Calcium: 103mg | Iron: 1.6mg