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.
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.
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.
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 https://ruralmom.com/2014/03/barbecue-chicken-spareribs-slow-cooker.html
Italian Garbanzo Sun Dried Tomato Soup https://ruralmom.com/2014/03/italian-garbanzo-bean-sun-dried-tomato.html
Bohemia Big City Chili https://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 https://ruralmom.com/2013/06/making-strawberry-jam-with-fagor-duo.html
Wild Blackberry Bourbon Jam https://ruralmom.com/2013/08/wild-blackberry-bourbon-jam-with.html
