As an Amazon Associate I earn from qualifying purchases. Thank you! Read my disclosure for more info.
This is a post from my friend, Kim. She noticed I didn’t have a recipe for cornbread here at the Kitchen Professor…
As an adult, I’ve tried a variety of cornbread recipes and mixes, but nothing seemed to come close to what I remembered. Until recently, when I acquired a cast iron skillet of my own. It’s crazy, but I really think the cornbread tastes markedly better cooked in cast iron. If you don’t have cast iron, you can still make the cornbread. But I highly recommend investing in one.
Cast Iron Cornbread (Serves about 12)
- 1 ¼ cups cornmeal
- ¾ cup white whole wheat flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 1/3 cups buttermilk
- 2 eggs
- ½ cup canola oil
- 1 tablespoon unsalted butter
- Preheat oven to 425 degrees F. Place a 9 or 10 inch cast iron skillet in the oven to heat with the oven.
- In a large bowl, whisk together dry ingredients (cornmeal through soda). In a separate bowl (or large measuring cup), whisk together buttermilk, eggs, and oil. Whisk wet into dry ingredients until combined. Don’t over mix.
- Remove skillet from hot oven. Carefully, put butter in skillet and swirl around to coat the pan as it melts. Pour the batter into the skillet and place in the center of the oven.
- Reduce oven temperature to 375 degrees F and bake until a toothpick in the middle comes out clean, about 20-25 minutes. Allow to cool slightly before slicing and serving.
Nutritional Information (Amount per serving):
- Calories: 206
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 35 mg
- Carbohydrates: 22 g
- Fiber: 1 g
- Sodium: 296 mg
You will definitely want to check the cornbread at 20 minutes if using a 10 inch skillet. Maybe even a couple minutes before, depending on how “hot” your oven cooks. Cornbread is always better fresh and warm, but this does save for a couple days as leftovers if needed.
Source: Adapted from Alex Guarnaschelli
Kim Marsh is the author of Food for Thought RD. She is a registered dietitian, stay-at-home wife and mom, blogger, self-taught cook, and food lover. Her goal is to debunk nutrition myths and provide easy, healthy recipes. Being healthy shouldn’t be hard!
Want to cook more stuff in cast iron? Check out this post about the foods that work best in cast iron.
After you bake your cornbread, what the best way to clean cast iron? I’ll show you in this post.