This corn bread recipe is so easy to make, only takes a few ingredients and is baked in a skillet making for a beautiful presentation!
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Corn meal is a staple dish in the south and is served most anywhere. Until we moved I had never really had any corn bread besides Jiffy Corn Muffin Mix – which I have to admit, I love! But there are so many ways to make corn bread. You can add in creamed corn, jalapeños, sour cream – the list goes on! Plus then there are so many ways to eat it – over chili, with chicken, with eggs, and more!
I like this recipe because it lets me use my pretty Le Crueset cast iron skillet! And lets be honest, food always tastes better when it’s served on pretty dishwater! 😉
The corn bread comes out moist and fluffy!
Serve it with warmed butter and enjoy!
- 1 ¾ cups stone-ground yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 2 cups buttermilk
- 1 tablespoon butter
- Place a well-seasoned 10-inch cast-iron skillet in the oven. Preheat the oven to 450 degrees.
- Place the cornmeal, sugar, and salt in a medium bowl. Sift in the baking powder and baking soda and mix together.
- Add the egg and buttermilk into the cornmeal mixture just until mixed.
- Five minutes after the oven reaches 450 degrees, remove the skillet from the oven, immediately add the butter, and stir carefully.
- Once the melted butter is sizzling and begins to brown, add the cornmeal batter into the hot skillet. Bake for 10-12 minutes.
I hope you enjoy this skillet corn bread as much as we do! Add it to your next holiday meal plan!
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