Cast Iron Skillet Cornbread
Made in a 10″ skillet with yellow cornmeal, this semi-sweet cornbread is served fresh and hot ready to pair with dinner or honey as dessert. The secret to moist, crumbly, thick cornbread is here.
35 min8 servings219 kcal
Ingredients
- 2 large eggs
- 2 cups buttermilk
- 1 teaspoon baking soda
- 2 cups cornmeal (white or yellow )
- 1 teaspoon salt
- 1 Tablespoon granulated sugar
- 2 Tablespoons sour cream
Instructions
- 1
Preheat well greased 10″ skillet in 450* oven while combining ingredients for mixture.
- 2
Beat eggs in a medium bowl and add buttermilk.
- 3
In a separate bowl, combine baking soda, cornmeal, and salt.
- 4
Add wet ingredients to dry ingredients and stir until fully combined.
- 5
Pour mixture into preheated pan and bake for 20-25 minutes or until set.
- 6
Serve hot with butter or honey.
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