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–+ servings
Cornbread Cast Iron

Cornbread Cast Iron

Discover the magic of Cornbread Cast Iron with this easy recipe. Achieve a crispy crust and soft interior, perfect for any occasion. Try it now!
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 120 g All-purpose Flour
  • 120 g Yellow Cornmeal
  • 50 g Granulated Sugar
  • 15 g Baking Powder
  • 2.5 g Salt
  • 240 ml Milk (or Buttermilk)
  • 60 g Melted Butter
  • 1 Large Egg
  • 150 g Optional Corn Kernels or Shredded Cheddar Cheese

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Cast Iron Skillet
  • Toothpick or Cake Tester

Method
 

  1. Preheat your oven to 400°F (200°C) with the cast iron skillet inside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In another bowl, beat the egg, then stir in the milk and melted butter.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Carefully remove the hot skillet from the oven and pour in the batter, smoothing the top with a spatula.
  6. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 36mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

If you don't have buttermilk, mix regular milk with a splash of lemon juice or vinegar for a homemade substitute.
Store leftover cornbread wrapped in plastic at room temperature for up to two days, or freeze for up to three months.
For added flavor, consider incorporating spices or switching ingredients like using coconut oil instead of butter for a lighter option.
Tried this recipe?Let us know how it was!