American · Dinner
Cast-Iron Cornbread Skillet
A single-serving cornbread baked in a preheated cast-iron skillet, with egg binding a tender crumb of stone-ground cornmeal and flour, enriched with buttermilk and melted butter. The hot pan crisps the base and edges. Served warm with butter or honey.
$1
10 minsPrep
24 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
841Calories
33.6gProtein
37.9gFat
92.6gCarbs
25.1gSugar
5.6gFiber
1523mgSodium
839mgChol
18.6gSat Fat
280mgPotassium
320mgCalcium
2.8mgIron
0.9mcgVitamin B12
0.3mgVitamin C
high-fiber
herb-salt
hidden-gems
Instructions
1
Prep
Set a small cast-iron skillet in the oven and heat to 425F for 10 minutes until a water drop skitters across the surface.
2
Whisk
Whisk the cornmeal, flour, baking powder and salt in a bowl until evenly blended with no streaks visible.
3
Beat
Whisk the egg until pale, then fold in buttermilk, melted butter and sugar until just combined with a few lumps remaining.
4
Fold
Pour the egg mixture into the dry ingredients and fold until no dry pockets remain, being careful not to overmix the batter.
5
Bake
Pull the hot skillet out, swirl butter to coat it, pour in batter, and bake at 425F for 22 minutes until golden brown.
6
Plate
Rest the cornbread in the skillet 5 minutes, turn onto a plate, and drizzle with honey while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 1 cup140g stone-ground cornmeal
- 2/3 cup84g all-purpose flour
- 2/3 cup160ml buttermilk
- 4 tbsp56g butter, melted
- 2 tbsp26g sugar
- 2 tsp2 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp honey, to serve
