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Side dishe for 8

Southern Skillet Cornbread

Buttermilk cornbread bakes in a hot oiled skillet until golden, tender, and lightly crisp around the edges.

$0.43per serving $
45 minstart to table
8servings

AmericanBudgetSide dishes

Ingredients

  • 1 1/4 cups medium grind cornmeal
  • 1 cup all-purpose flour
  • 2 tsp aluminum free baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 8 tbsp unsalted butter
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 2 tbsp + 1 tbsp vegetable oil

Steps

  1. Heat the oven to 425°F and place a 10-inch oven-safe skillet inside.
  2. Whisk the cornmeal, flour, baking powder, baking soda, and salt in a bowl.
  3. Melt 8 tablespoons butter, then whisk it with the buttermilk and eggs before stirring it into the dry mixture.
  4. Carefully oil the hot skillet with 1 tablespoon oil, pour in the batter, and bake for 22 to 25 minutes.
  5. Cool the cornbread in the skillet for 5 minutes before cutting.

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