Cast Iron Cornbread
Course:
Side
Total Time:
45 minutes
Ingredients
- 140 grams Butter
- 240 grams Cornmeal
- 187 grams Bread Flour
- 33⁄4 teaspoons Baking Powder
- 3⁄4 teaspoons Baking Soda
- 3⁄4 teaspoons Salt
- 3 Egg (large)
- 330 millilitres Buttermilk (room temperature)
- 3 tablespoons Honey
Skillet Prep
- 40 grams Butter
Notes
This recipe is for a 12-inch skillet. Change serving size to 4.4 for a 6.5-inch skillet, then round appropriately (i.e. use 1 egg). For 6.5-inch, bake for ~18 minutes.
Old amounts:
- Buttermilk: 360
- Butter: 180g in batter
Steps
- Place a 12-inch cast iron skillet in the oven and preheat the oven to 200C conventional.
- Meanwhile, melt the butter on the hob and set aside to cool slightly.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
- In a medium bowl, combine the buttermilk, honey, eggs, and melted butter. Set aside.
- Create a well in the large bowl of dry ingredients and pour in the wet. Fold together and mix until no lumps.
- Once the cast-iron skillet is hot, remove it from the oven. Put a bit of butter in the pan. It should instantly sizzle and melt. Swirl it around to coat the sides, but mostly let it pool at the bottom.
- Pour the batter into the pan (it should also sizzle) and spread it evenly with an offset spatula. Return it to the oven on the middle rack.
- Bake for 25 minutes until the cornbread begins to brown slightly on the top and the internal temperature is 93 - 98°C.
- 6.5-inch skillet: bake for 18 mins. For last 5, move to top shelf.
- Let cool for at least 10 minutes before slicing and serving
Source: https://veenaazmanov.com/buttermilk-cornbread-recipe/#recipe