Cast Iron Skillet Recipes: Sweet Country Cornbread

When I think about fix’n a hearty farm fresh meal, my visions nearly always include a huge heap of cornbread on the side.  Using a preheated cast iron skillet gives this moist and sweet cornbread a beautiful golden crust that’s a perfect compliment to meals, soups and the leftovers are great when served up with salad on a hot summer day.

Cast Iron Skillet Recipes: Sweet Country Cornbread

 

Kitchen Tip:  this recipe is designed for a 12” cast iron skillet. If you are using a smaller skillet, use the remaining batter to make cornbread muffins.

Cast Iron Skillet Recipes: Sweet Country Cornbread

Cast Iron Skillet Recipes: Sweet Country Cornbread

Ingredients

  • ¾ cup unsalted butter
  • ¾ cup white sugar
  • 3 eggs
  • 1¾ cup buttermilk*
  • ¾ teaspoon baking soda
  • 1½ cup corn meal
  • 1½ cup all-purpose flour
  • ¾ teaspoon salt

Instructions

  • Preheat oven to 375˚ and place a seasoned 12” cast iron skillet inside.
  • Melt butter in microwave (approximately 40 – 45 seconds.) Once melted, combine with white sugar in a large bowl.
  • Beat eggs in small bowl, then thoroughly combine with butter mixture.
  • Stir baking soda into buttermilk and add to mixing bowl.
  • Combine cornmeal, flour and salt together in a separate bowl, and then slowly stir into
  • wet ingredients. Combine thoroughly to form a thick batter. (If batter is too thick, add
  • additional buttermilk, 1 tablespoon at a time, to achieve desired consistency).
  • Carefully remove preheated skillet from oven with potholders or oven mitts, and pour
  • prepared batter into pan. Using a rubber spatula, smooth batter to an even depth.
  • Return to oven and bake for 25 – 30 minutes, or until top is a golden brown and a
  • toothpick inserted in the middle comes out clean.

Notes

Kitchen Tip: * You can substitute ¼ cup + 3 tablespoons milk and 1cup + 2 tablespoons Greek yogurt for the buttermilk. Thoroughly combine milk and yogurt in separate bowl before adding.

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Kitchen Tip: * You can substitute ¼ cup + 3 tablespoons milk and 1cup + 2 tablespoons Greek yogurt for the buttermilk. Thoroughly combine milk and yogurt in separate bowl before adding. 
Sweet Country Cornbread¾ cup unsalted butter
¾ cup white sugar
3 eggs
1¾ cup buttermilk*
¾ teaspoon baking soda
1½ cup corn meal
1½ cup all-purpose flour
¾ teaspoon salt

Preheat oven to 375˚ and place a seasoned 12” cast iron skillet inside.

Melt butter in microwave (approximately 40 – 45 seconds.) Once melted, combine with white sugar in a large bowl.

Beat eggs in small bowl, then thoroughly combine with butter mixture.

Stir baking soda into buttermilk and add to mixing bowl.

Combine cornmeal, flour and salt together in a separate bowl, and then slowly stir into
wet ingredients. Combine thoroughly to form a thick batter. (If batter is too thick, add
additional buttermilk, 1 tablespoon at a time, to achieve desired consistency).

Carefully remove preheated skillet from oven with potholders or oven mitts, and pour
prepared batter into pan. Using a rubber spatula, smooth batter to an even depth.

Return to oven and bake for 25 – 30 minutes, or until top is a golden brown and a
toothpick inserted in the middle comes out clean.

Looking for something to go with your cornbread?  Try one our favorite recipes tonight: 

Barbecue Chicken Spareribs http://www.ruralmom.com/2014/03/barbecue-chicken-spareribs-slow-cooker.html

Italian Garbanzo Sun Dried Tomato Soup http://www.ruralmom.com/2014/03/italian-garbanzo-bean-sun-dried-tomato.html

Bohemia Big City Chili http://www.ruralmom.com/2014/02/bohemia-big-city-chili-recipe-dutch.html

My family loves jam with cornbread, too, so if you are in the mood for a double sweet treat, match up one of these fresh jams:Strawberry Jam http://www.ruralmom.com/2013/06/making-strawberry-jam-with-fagor-duo.html

Wild Blackberry Bourbon Jam http://www.ruralmom.com/2013/08/wild-blackberry-bourbon-jam-with.html

About Barb Webb

Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.

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