Cast Iron Cornbread

Name: Cast Iron Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Southern American
Ingredients: 2 cups cornmeal (yellow or white); 1/2 cup all-purpose flour; 2 tbsp sugar; 1 tsp baking powder; 1/4 tsp salt; 2 eggs (large); 1 cup buttermilk; 3 tbsp butter (for skillet); 1/2 cup corn kernels (fresh or frozen); 1 jalapeno (optional), minced

Golden, crispy-edged cornbread baked in a cast iron skillet with a tender, moist crumb. Perfect alongside any Southern meal.

35 minEasyServes 8280 cal/serving

Southern AmericanSideOvenVegetarian

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Ingredients

2 cups cornmeal (yellow or white)
1/2 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp salt
2 eggs (large)
1 cup buttermilk
3 tbsp butter (for skillet)
1/2 cup corn kernels (fresh or frozen)
1 jalapeno (optional), minced

Instructions

1

Preheat oven to 425°F.
2

Place a 10-inch cast iron skillet in the oven with 3 tbsp butter (for skillet) to melt and heat.
3

In a large bowl, whisk together 2 cups cornmeal (yellow or white), 1/2 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 1/4 tsp salt.
4

In another bowl, whisk 2 eggs (large) and 1 cup buttermilk together.
5

Fold the wet ingredients into the dry ingredients until just combined. Stir in 1/2 cup corn kernels (fresh or frozen) and 1 minced jalapeno (optional) if using.
6

Carefully remove the hot skillet from the oven and pour the batter into it.
7

Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
8

Cool in the skillet for a few minutes, then serve warm.

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Questions

What temperature do I cook Cast Iron Cornbread at?

For Cast Iron Cornbread, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 25 minutes, in step 7.

What should Cast Iron Cornbread look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until golden brown and a toothpick inserted in the center comes out clean.

Why does Cast Iron Cornbread say not to overmix?

Step 5 reads: "Fold the wet ingredients into the dry ingredients until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 5 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of buttermilk in Cast Iron Cornbread?

The entry for Cast Iron Cornbread calls for 1 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Is Cast Iron Cornbread spicy?

Moderately. The heat in Cast Iron Cornbread comes from 1 jalapeno (optional), minced. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Cast Iron Cornbread vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup buttermilk, 3 tbsp butter (for skillet) and 2 eggs (large). For fully plant-based entries, see the vegan side collection.

How many calories are in Cast Iron Cornbread?

One serving (the recipe makes 8) is about 280 calories, with 5 g protein, 32 g carbohydrate and 14 g fat, plus 1 g fiber and 520 mg sodium.

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