Classic Cast-Iron Cornbread
Classic Cast-Iron Cornbread
Ingredients
- 1/2 cup unsalted butter
- 1 cup medium grind cornmeal
- 1 all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon honey
- 2 eggs
- 1 1/4 buttermilk
Vegan
- 1 all-purpose flour
- 1 yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 plant-based milk
- 1/2 olive oil
- 1/4 cup maple syrup
Instructions
- 1
Preheat oven to 400F.
- 2
Place a 9-10″ cast iron skillet in the oven. If you don't have a cast-iron skillet a round cake pan will do or an 8×8 baking dish.
- 3
Whisk together cornmeal, flour, baking powder, baking soda and salt.
- 4
After at least 8 minutes remove the skillet from oven and put the butter in the hot skillet, stir around until it melts. Pour melted butter into a medium bowl, leaving the skillet buttered and warm. This makes a nice crust on your cornbread.
8 min - 5
Along with the melted butter, whisk in honey, buttermilk and eggs. Fully mix.
- 6
Pour flour mixture into the wet ingredients and gently mix until just combined.
- 7
Pour into the buttered skillet, spreading out evenly.
- 8
Bake at 400 for 20-25 minutes. The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.
20 min - 9
Mix dry ingredients together in a medium bowl.
- 10
Mix wet ingredients together in a small bowl.
- 11
Add wet to dry and stir.
- 12
Pour batter into a greased skillet or 8×8 inch baking dish.
- 13
Bake at 400F until puffed and golden for about 20-25 minutes.
20 min
Vegan
Nutrition
Per serving
