Cast Iron Skillet Cornbread 12 Inch Recipe
This cornbread recipe can be baked in 18 minutes. It's great for a cast iron skillet of about 12-inch size. Or, it can go into a cake pan or casserole dish of similar size.
Ingredients
- 1 cup all-purpose flour
- 2 cups cornmeal mix yellow or white
- 1½ Tablespoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- ¾ cup sugar
- 3 large eggs
- 2 cups buttermilk or regular milk + 1 Tbsp lemon juice
- ⅓ cup oil any vegetable oil
Instructions
- Add all dry ingredients and mix thoroughly.1 cup all-purpose flour, 2 cups cornmeal mix, 1½ Tablespoons baking powder, 1½ teaspoons salt, ¾ cup sugar, 1½ teaspoons baking soda
- Add in the final ingredients and mix by hand to create a basic batter.3 large eggs, 2 cups buttermilk, ⅓ cup oil
- Oil the baking container (like a 9x13 casserole dish or a 12-inch iron skillet). Oil it and add batter into it.
- Bake uncovered on middle shelf at 400°F for about 18 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 12 Inch Recipe
Amount per Serving
Calories
283
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
51
mg
17
%
Sodium
1020
mg
44
%
Potassium
142
mg
4
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
15
g
17
%
Protein
6
g
12
%
Vitamin A
215
IU
4
%
Calcium
228
mg
23
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™