This cornbread recipe is a buttermilk skillet bread. Your Daily Hit already has biscuits and gravy. This URL is the cornmeal side.
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Cornbread
- Total Time: 32 minutes
- Yield: 8 servings 1x
Description
Skillet cornbread with buttermilk. From Your Daily Hit.
Ingredients
- 1 1/2 cups (210g) yellow cornmeal
- 1/2 cup (63g) flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups (300ml) buttermilk
- 2 large eggs
- 1/4 cup (60ml) oil or melted butter
- 1 tablespoon butter for the skillet
Instructions
- Heat the oven to 425°F (220°C). Put a 9-inch or 10-inch cast-iron skillet in the oven with a tablespoon of butter.
- Whisk dry ingredients. Whisk buttermilk, eggs, and oil. Stir the wet into the dry until just combined.
- Pour the batter into the hot buttered skillet. It should sizzle.
- Bake 18 to 22 minutes until the top is golden and a pick comes out clean. Cool 10 minutes before slicing.
Notes
A hot skillet is what crisps the edge. Sugar is light on purpose. Add another tablespoon if you want a sweeter Northern style.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Cornbread, not biscuits
Biscuits and gravy is a breakfast plate on this site. This is a cornmeal side.
Substitutions
A square 8-inch pan works. Butter it and do not expect the same crust.
Mistakes to avoid
Overmixing makes tunnels. Stir until the flour disappears.
Storage
Wrap at room temperature 2 days. Toast leftovers in a dry skillet.
Nutrition (estimated)
About 210 calories per piece. Estimate only, not a lab test.
FAQ
Sweet or savory?
Lightly sweet. It is still a side for chili and stew.
White or yellow cornmeal?
Yellow is this page. White cornmeal is a regional swap with a finer taste.
No cast iron?
Use any ovenproof skillet or a preheated cake pan.
Can I add corn kernels?
Half a cup of drained kernels is a fair add. Do not thin the batter.