Cast-Iron Skillet Cornbread

To achieve a cornbread at its finest, it’s always adviceable to use a cast-iron-skillet to bake it, whether you like it sweet or on the savory side.

Cast-iron cornbread can be sweetened with maple syrup and extra buttery taste with brown butter( a melted and cooked unsalted butter until golden brown). If you don’t want a charred corn bread, it’s best to keep an extra eye on the melting and cooking butter, due to the brown butter which are excellent for corn bread – because you don’t have to grease your skillet before pouring-in the batter, but can go from crispy golden to burnt really quickly. To avoid this, keep swirling the pan until there’s no more foaming and the brown butter around the skillet and cornbread start to turn golden. When ready, serve with extra butter and add a dribble of honey or maple syrup, any leftovers can be saved in an airtight container in the fridge for up to five days.


For 12 to 16 servings:

12 tablespoons (170g) unsalted butter

1½ cups (234g) yellow cornmeal (such as Bob’s Red Mill)

1½ cups (180g) all-purpose flour

1 tablespoon (18g) baking powder

1½ teaspoons (8g) kosher salt

½ teaspoon (3g) baking soda

½ cup (156g) maple syrup

2 cups (454g) buttermilk

3 large (150g) eggs, at room temperature

1½ cups (180g) all-purpose flour

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1. Preheat the oven to 375°F. Then melt the unsalted butter over a medium heat in a 12-inch cast-iron skillet.  Cook the butter when melted, swirling the pan or stirring with a spatula, until the buttery milk is golden brown and the butter smells toasty. After this, you can pour out  the brown butter into a medium or large mixing bowl to cool; set the skillet aside but don’t wipe it out.

2. Grab a clean medium bowl, whisk the cornmeal, flour, baking powder, salt and baking soda together in it, until thoroughly mixed. Then set aside.

3. Add the butter to the maple syrup and whisk to mix. Add the buttermilk and eggs, and whisk to mix.

4. Make a hollow in the center of the dry ingredients, then pour in the wet ingredients and stir until they’re well mixed—but don’t over mix. Pour the batter to the cast-iron skillet, then transfer to the oven and bake until a cake tester or toothpick comes out clean, 28 to 30 minutes. Allow it to cool slightly before slicing and serving.

Nutritional Value:

261 calories

10g fat

37g carbs

5g protein

8g sugars

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By Lola Joseph
Image: Bob’s Red Mill
Disclaimer: The information shown is based on general available information online from ingredients to preparation. It should not be considered a substitute for a professional nutritionist’s advice.