Buttermilk Skillet Cornbread 🌽
Overview:
This Buttermilk Skillet Cornbread recipe is a delightful creation, gifted by a dear friend, yielding a thin, crunchy texture without a speck of flour. Prepared in a cast-iron skillet, it boasts a nostalgic charm and a rustic appeal. Though occasionally finicky, it rewards your efforts with a taste that’s worth every bit of patience.
Nutritional Information (per serving):
- Calories: 134.7
- Fat Content: 7.8g
- Saturated Fat Content: 3.6g
- Cholesterol Content: 34.6mg
- Sodium Content: 276.3mg
- Carbohydrate Content: 13.4g
- Fiber Content: 1.1g
- Sugar Content: 1.6g
- Protein Content: 3g
Ingredients:
- 1 cup cornmeal
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- (Optional) 1 tablespoon sugar
- 1 egg
- 1 cup buttermilk
- (For greasing the skillet) 2 tablespoons oil
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 450°F (230°C). |
| 2 | Place a well-seasoned cast-iron skillet on the stovetop over medium heat. Add the oil and let it get pretty hot. |
| 3 | In a mixing bowl, combine the cornmeal, baking soda, salt, and baking powder. If desired, add the sugar for a touch of sweetness. |
| 4 | Crack the egg into the bowl and pour in the buttermilk. Mix all the ingredients together until well combined. |
| 5 | Carefully pour the batter into the hot skillet, ensuring an even distribution. |
| 6 | Transfer the skillet to the preheated oven and bake for 10 minutes. |
| 7 | After 10 minutes, carefully flip the cornbread over using a spatula or tongs. Return it to the oven and bake for an additional 10 minutes, or until the top is golden brown. |
| 8 | Once done, remove the skillet from the oven and let the cornbread cool slightly before serving. |
Serving Suggestions:
- Serve this Buttermilk Skillet Cornbread warm, accompanied by a dollop of butter or a drizzle of honey for added indulgence.
- Pair it with a bowl of hearty chili, soup, or stew for a comforting meal.
- Enjoy it as a standalone snack or side dish at breakfast, brunch, or any time of the day.
Storage:
- Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven or microwave before serving.
Tips:
- Ensure your cast-iron skillet is well-seasoned and sufficiently preheated to prevent the cornbread from sticking.
- For a variation, you can add diced jalapeños, shredded cheese, or cooked bacon to the batter for an extra kick of flavor.
- If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Enjoy your homemade Buttermilk Skillet Cornbread, a timeless classic that’s sure to become a staple in your recipe collection! 🍞
