Cast Iron Skillet CORNBREAD 10 Inch Recipe
This cornbread recipe can be baked in 17 minutes. It's great for a cast iron skillet of 9 or 10-inch size. Or, it can go into a cake pan or casserole dish of similar size.
Ingredients
- ¾ cup all-purpose flour
- 1½ cup cornmeal mix yellow or white
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1¼ teaspoon salt
- ½ cup sugar
- 2 large eggs
- 1½ cup buttermilk or regular milk + 2 tsp lemon juice
- ¼ cup vegetable oil
Instructions
- Preheat oven to 400°F.
- Add all dry ingredients and mix thoroughly.¾ cup all-purpose flour, 1½ cup cornmeal mix, 1 Tablespoon baking powder, 1¼ teaspoon salt, ½ cup sugar, 1 teaspoon baking soda
- Add in the final ingredients and mix by hand to create a basic batter.2 large eggs, 1½ cup buttermilk, ¼ cup vegetable oil
- Add batter to an oiled baking container (like a 9 or 10-inch iron skillet, a 7x11 casserole dish, or 9x5 loaf pan.).
- Bake uncovered on middle shelf at 400°F for about 18-20 minutes. Rest 5 minutes, cut, and serve.
Notes
If batter is too dry, add more milk. If too thin, add more flour.
Nutrition Facts
Cast Iron Skillet CORNBREAD 10 Inch Recipe
Amount per Serving
Calories
308
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
3
g
Cholesterol
51
mg
17
%
Sodium
1145
mg
50
%
Potassium
157
mg
4
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
15
g
17
%
Protein
7
g
14
%
Vitamin A
233
IU
5
%
Calcium
244
mg
24
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™