Cast Iron Skillet CORNBREAD 12 Inch
This is a very easy cast iron skillet cornbread 12 inch recipe. It’s a great sweet, moist cornbread recipe good for 12 slices. You can use yellow or white cornmeal. Also, this is part of our Bakery, Bread, and Side Dishes categories.
About This Cast Iron Skillet Cornbread 12 Inch Recipe
Flour makes this 12 inch skillet cornbread a lot less coarse and far is far more common nowadays. Also, this change happened several generations ago. Regardless, Southerners will still adjust their own combination between flour and cornmeal to their own family preference. Also, the use of buttermilk is the secret that makes this a moist.
Cornbread Goes With These Recipes
Overall, here are some real good ideas of what this 12 inch skillet cornbread goes with. So, try them out!
- Cornbread and Ham and Beans
- 4 Easy Ways of Recipe for Cooked Cabbage
- Cornbread and Beef Stew
- Southern Cooked Cabbage in a Skillet
- Cornbread and Cabbage Soup
- Cornbread and Ham and Scalloped Potatoes
Large Baking Pans for Big Cornbread Batches
Instead of a large 12-inch cast iron skillet, you can also use a 9×13 oblong casserole dish, or similar sized baking containers. And, if you need the recipe larger, just use the convenient built-in quantity sizer to double it, triple it, and so on.
Lodge is a classic source for a cast iron skillet brand so, search this brand and others for good cast iron cornbread baking containers.
Nutritional Values of this Cast Iron Skillet Cornbread 12 Inch Recipe
Accordingly, this size of a cornbread slice gives about 283 calories. Also, there are more detailed nutritional values are shown in the <Print Recipe> option.
See Our Other Cornbread Posts
- Average size 10 inch Cast Iron Skillet Cornbread – 8 good slices
- Small size 6 inch Cast Iron Skillet Cornbread – 4 slices
- Sweet Cornbread Muffins – 6 or 7 Muffins
Conclusion of Cast Iron Skillet Cornbread 12 Inch Recipe
Overall, you’ve learned how to make a sweet, moist cast iron skillet cornbread 12 inch recipe. You learned it’s not overly coarse because you included flour alongside the cornmeal. Also, you discovered it’s real moist because you added buttermilk instead of regular milk or water. Finally, you discovered has a subtle, sweet flavor that came from the added sugar, which you can adjust accordingly. So, what are you waiting for? Update your grocery list and plan to make this large 12 inch skillet cornbread!
Cast Iron Skillet Cornbread 12 Inch Recipe
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Ingredients
- 1 cup all-purpose flour
- 2 cup yellow cornmeal mix or white
- 4½ tsp baking powder
- 1½ tsp salt
- ¾ cup sugar
- 3 large eggs
- 2 cup buttermilk or regular milk + 3 tsp lemon juice
- ⅓ cup oil any vegetable oil
Instructions
- Add all dry ingredients and mix thoroughly.1 cup all-purpose flour, 2 cup yellow cornmeal mix, 4½ tsp baking powder, 1½ tsp salt, ¾ cup sugar
- Add in the final ingredients and mix by hand to create a basic batter.3 large eggs, 2 cup buttermilk, ⅓ cup oil
- Determine the baking container. Choose something like a 9×13 casserole dish or a 12-inch iron skillet, or something else. Oil the chosen baking container. Pour and scrape batter into it.
- Bake at 400°F for about 18 minutes. Cut and serve.
Notes
Nutrition
You’re so cool! I learned something about cornbread. I never mixed flour and cornmeal before. Also, if turned out light and a touch sweet. Mine used to be heavy and dry. This was so much better. Thanks for writing this up. This web site is something that is needed on the internet; it’s easy to find stuff.
Just tried this last night. The BEST recipe ever! Moist, mildly sweet, and good combination of flour and cornmeal.