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Southern Cornbread made of Cast Iron. A rustic, golden cornbread baked in a hot cast iron skillet, delivering crispy edges and a soft, tender center with rich buttery flavor and optional cheesy, mildly spicy accents.
Ingredients
- yellow cornmeal → 1 cup
- all-purpose flour → 1 cup
- baking powder → 1 tablespoon
- baking soda → 1/2 teaspoon
- salt → 1/2 teaspoon
- Sugar (optional, in order to add slight sweetness) → 1 tablespoon.
- large eggs → 2
- buttermilk → 1 cup
- melted butter or oil → 1/3 cup
- shredded cheddar cheese (free, as in your picture) → 1/2 cup
- green onions or jalapenons (can be omitted) chopped → 2 tablespoons
- butter (to use in skillet) → 1-2 tablespoons
Southern Cornbread: Instructions
- Turn on the oven preheated at 220degC (425degF) and put a cast iron skillet inside to preheat.
- Cornmeal, flour, baking powder, baking soda, salt and sugar should be mixed in a bowl.
- Whisk butter, buttermilk and melted butter in another bowl.
- Wet and dry ingredients are then combined until mixed. Add cheese and green onions or jalapenos in case of usage.
- Gently take out the hot skillet of the burner, place butter and allow it to melt and cover the pan.
- Pour the batter into the hot skillet, it has to sizzle a little.
- Bake 20- 25 minutes until the top is crispy and golden.
- Allow to cool and cut and serve.
