Skillet Cornbread

If you don't have a cast-iron skillet, use a 9-inch square baking pan; cool bread in pan on a rack for 10 minutes, then invert and cool 10 minutes more before serving.

Prep time:
Cook time:

Serving size: 10
Calories per serving: 170

4 tablespoons butter
2 cups stone-ground yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
1 1/2 teaspoons salt
2 large eggs
2 cups low-fat buttermilk
1 medium pickled jalapeno chile, minced (about 2 tablespoons)

Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.

Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.

Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeno. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.


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