Total time · 32 min
Buttermilk Skillet Cornbread
A hot skillet gives buttermilk cornbread its crisp, browned edge.
- Prep
- 10 min
- Cook
- 22 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~472 kcal per serving indicative estimate
- Ingredient value
- ~$7.70 indicative estimate
Ingredients
- 220 g Cornmeal
- 90 g All-purpose flour
- 280 ml Buttermilk
- 1 piece Egg
- 55 g Butter
- 8 g Baking powder
- 20 g Honey
- 15 ml Canola oil
Directions
- 8 min
Preheat an oiled cast-iron skillet in the oven until very hot.
- 17 min
Pour the batter into the hot oiled skillet and bake at 425 °F (220 °C), until the centre is set.
- 7 min
Brush with butter straight from the oven and cut into warm wedges.