Iron Skillet Buttermilk Cornbread

—Not On Website, Bread, Cornbread

Prep Time: 10 mins Cook Time: 30 mins Servings: Yield: 8 servings Source:

Ingredients

1 tablespoon vegetable oil

2 1/2 cups cornmeal (white)

1 cup all-purpose flour

2 teaspoons salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup​ ​buttermilk

1 cup low-fat milk

2 large eggs

4 tablespoons melted butter

Directions

Steps to Make It

Preheat oven to 400 F.

Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place the skillet in oven.

In a mixing bowl, combine the cornmeal, flour, salt, baking powder, and soda.

In another bowl, whisk buttermilk and milk with eggs and melted butter.

Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Place the pan on a rack.

Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.

Pour batter into the hot skillet and then return it to the oven. Reduce heat to 350 F.

Bake for 25 to 35 minutes, until it pulls away from sides of pan and is lightly browned.

Cut into squares or wedges.

Nutrition

Guidelines (per serving)
336 Calories 15g Fat 41g Carbs 10g Protein
Nutrition Facts
Servings: 8 servings (8 portions)
Amount per serving
Calories 336
% Daily Value*
Total Fat 15g 20%
Saturated Fat 6g 32%
Cholesterol 135mg 45%
Sodium 1061mg 46%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 13%
Protein 10g
Calcium 182mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.