Buttermilk Skillet Cornbread
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread A rich and moist southern-style cornbread baked at a high temperature in a preheated cast-iron skillet for a perfectly crisp crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 16 muffins or 1 skillet |
🔪 Key Equipment
- 10- or 12-inch cast-iron skillet
- Muffin tins
- Large bowl
- Separate bowl
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups | Self-Rising Corn Meal | None |
| 1/2 cup | Self-Rising White Flour | None |
| 4 tablespoons | Sugar | None |
| 2 | Eggs | Large |
| 1 1/2 cups | Milk | None |
| 1 1/2 cups | Buttermilk | None |
| 1/2 cup | Wesson Oil | Vegetable oil |
| 1/2 cup | Butter | Melted |
Instructions
Step 1: Prep and Preheat
- Preheat the oven to 475°F. Place a well-greased 10- or 12-inch cast-iron skillet or muffin tins in the oven to get very hot.
Step 2: Mix Wet Ingredients
- In a large bowl, beat the 2 large eggs. Stir in the 1 1/2 cups milk, 1 1/2 cups buttermilk, 1/2 cup Wesson oil, 1/2 cup melted butter, and 4 tablespoons sugar until well combined.
Step 3: Combine Dry and Wet Ingredients
- In a separate bowl, whisk together the 1/2 cup self-rising white flour and 3 cups self-rising corn meal. Add the dry ingredients to the wet ingredients and stir until just combined, taking care not to overmix.
Step 4: Bake
- Carefully remove the hot pan from the oven and pour the batter into it. Bake for about 20 minutes, or until the cornbread is golden brown and fragrant, and a toothpick inserted into the center comes out clean.
💡 Make-Ahead & Storage: Store leftover cornbread wrapped tightly in foil at room temperature for up to 2 days or refrigerate for up to 5 days.
Original Recipe Scan
