Cove Circle Kitchen » Just another food blog

Skillet Cornbread

Skillet Cornbread PW

This particular night the cornbread was put to excellent use with some Lentil Soup and Salad.  Recipe is Martha’s.

Skillet Cornbread

  • 1 1/4 cups yellow cornmeal
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 large egg
  • 1 3/4 cups buttermilk
  • 4 tablespoons unsalted butter
  1. Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
  2. ?
  3. Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.

 

Skillet Cornbread PW Skillet Cornbread PW Skillet Cornbread PW

  • Teresa Wavra - July 15, 2014 - 2:41 am

    Previously commented: Making this tonite to have with my Beef Stew that has been going all day in the Crock Pot. Thank you.ReplyCancel

  • Teresa Wavra - July 15, 2014 - 2:42 am

    Previously Commented through Facebook

    My cornbread turned out splendid! I had buttermilk, but if I didnt I use the Pioneer Woman trick to make it.ReplyCancel

  • […] This chili is great with cornbread! […]ReplyCancel

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