Cast Iron Cornbread

Served yesterday as part of our New Year’s Day menu.

The original recipe comes from Paula Deen, the queen of Southern cooking. I adjusted the recipe slightly by reducing the buttermilk and adding 2 eggs for an extra fluffy crumb and a crunchy crust.


Cast Iron Cornbread

Cast Iron Cornbread

  • Servings: 1 (10-inch) cornbread
  • Difficulty: easy
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  • 6 tablespoons butter
  • 1 cup plain cornmeal
  • 1 cup plain, all-purpose flour
  • 2 teaspoons baking powder
  • 1 level teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups whole buttermilk
  • 2 eggs
  • 10-inch cast-iron skillet
  1. Preheat the oven to 425°F / 220°C. Add 2 tablespoons butter to a cast-iron skillet, and place skillet in the oven to preheat.

  2. In a medium bowl, whisk together cornmeal, flour baking powder, salt, and baking soda. In a small saucepan, melt the remaining 4 tablespoons butter, then whisk in buttermilk and eggs. Stir buttermilk mixture into cornmeal mixture just until combined. Remove skillet from the oven, and pour batter into the hot pan.

  3. Bake until golden brown and a wooden stick inserted in the center comes out clean, about 20 minutes. Serve immediately.


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