This Skillet Cornbread is so moist, delicious and easy to make you'll never make cornbread from a box again!
Servings 12 people
- 2 1/2 Cups Cornmeal
- 1 1/2 Cups All-purpose flour
- 3/4 Cup Sugar
- 2 teaspoons Salt
- 4 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2/3 Cups Whole milk
- 2 Cups Buttermilk
- 4 Large Eggs ,lightly beaten
- 2 Sticks Unsalted butter ,melted
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk the cornmeal, flour, sugar, salt, baking powder, and baking soda together. Add the milk, buttermilk, and eggs and whisk to combine. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30-40 minutes. Allow to cool for 10 to 15 minutes and serve.
Calories: 429kcal | Carbohydrates: 52g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 117mg | Sodium: 558mg | Potassium: 361mg | Fiber: 4g | Sugar: 16g | Vitamin A: 660IU | Calcium: 138mg | Iron: 2.2mg