Skillet Cornbread

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| by | Breads, Sides, Vegetarian |
9 Comments

The first thing I wanted to break in my cast iron skillet with?  Cornbread!  I figure what better way to get to know each other.

I’m the kind of girl who always grew up on Jiffy cornbread.  It’s an awesome cheap cornbread mix.  It’s fun to add things to it to make it your own, too.  Check out my own version here.  I finally found a good recipe thanks to Epicurious.  Slightly modified by me.

Ingredients:

-1 1/2 Cups Yellow Cornmeal (preferably stone-ground)
-3/4 teaspoon Baking Soda
-1/4 teaspoon Salt
-2 Large Eggs
-1 3/4 Cups Well-Shaken Buttermilk
-1/2 Stick Unsalted Butter, softened
-1/4 Cup Honey

Preheat oven and cast iron skillet to 425F.  Place the skillet in the middle of the oven to heat.
 
Mix dry ingredients in a medium-sized bowl.  Add in buttermilk and honey.
Carefully remove the hot skillet from the oven and put butter in the bottom.  Stir around until skillet is evenly coated and melted.  This includes getting butter onto the sides of the skillet so you don’t get any sticking!
 
Pour the batter mixture into the hot skillet and return to oven for 20-25 minutes until golden.  Allow to cool before serving.  To serve:  you can either flip the pan over onto a plate, or gently (and carefully!) cut the cornbread out of the pan.
 
Enjoy!  This would go so well with a bowl of hot chili!  Check out my chili recipe!
 



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9 thoughts on “Skillet Cornbread”

  1. Judy

    13 Oct on 2011 at 8:44 am

    Love my cast iron skillet, but I don’t use it for cornbread, I’ll have to try that since I just went through the process of re-seasoning it.

  3. Caroline

    13 Oct on 2011 at 2:20 pm

    I’m so jealous of your cast iron skillet. I really need to invest in one soon. What a great way to break the pan in! I’m sure that cornbread was fabulous.

    • thedrivencook

      13 Oct on 2011 at 8:54 pm

      You should get one! I got this one (Lodge brand) for $20. Can’t beat it.

  5. Just A Smidgen

    14 Oct on 2011 at 8:14 pm

    I love my iron skillet as well, this looks like a fluffy cornbread, perfect for chili!

  6. ChopinandMysaucepan

    15 Oct on 2011 at 7:50 am

    I love using my cast iron skillet because it is so versatile and there are so many beautiful recipes that I can think of cooking with it.

  7. Geni - Sweet and Crumby

    15 Oct on 2011 at 9:49 am

    I’ve always wanted to make skillet cornbread. Yours looks so fluffy and perfect!

  8. Debbie Pollack (Mom)

    25 Oct on 2011 at 12:55 pm

    I can’t believe I’ve never made cornbread in my iron skillet…. Next time I make chili!!!