Amazing Skillet Cornbread
You absolutely have to try making this skillet corn bread to go with my Bison Chili recipe. I have struggled to find the perfect cornbread that is not to sweet and has the right amount of moisture on the inside and crunch on the outside. A few tips and tricks will make this a side that your family will ask for again and again!
Equipment
- 1 10 inch cast iron deep skillet I use the Lodge 10.25 inch/ 3.2 quart Cast Iron Covered Deep Skillet
Ingredients
- 1 cup All purpose flour I use King Arthur unbleached all purpose flour
- 1/2 tsp Baking soda
- 2 tsp Baking Powder
- 3/4 cup Corn Meal
- 1/4 cup Sugar
- 1/2 tsp Kosher salt
- 1 stick unsalted butter
- 1 1/4 cup Buttermilk If you do not have buttermilk add 1 tbsp lemon juice with 1 1/4 cups milk and let the mixture sit for 10 minutes. This is a great substitute when you do not have buttermilk.
- 1/4 cup Honey
- 1/4 cup Canola oil
- 1/2 cup Corn salsa I use Trader Joe's Corn & Chile Tomato less salsa or Stonewall Farms Spicy Corn Relish. You will find these in the salsa area of your grocery store in a jar.
- 2 Eggs
Instructions
- Place the stick of butter in your cast iron skillet and preheat the oven to 375 degrees. When the pan is hot and the butter is melted remove the pan from the oven. Butter the insides of the pan with a basting brush and leave the butter in the pan.
- While the oven is heating mix together the dry ingredients, flour, sugar, cornmeal, baking powder, baking soda and kosher salt in a medium bowl.
- In a large bowl combine the buttermilk, honey, corn salsa, vegetable oil and eggs.
- Add the dry ingredients to the buttermilk mixture, stir together until your mix is combined, do not overmix.
- Pour the ingredients into the hot buttered cast iron pan and place the pan in the middle rack of your oven. Bake for 15-17 minutes or until the sides are crispy and brown and the center is set.
- Remove the cornbread from the oven and cool it for 10 minutes before removing it from the pan. Serve and enjoy. * Note if there are leftovers remove them from the pan and place them in an airtight covered dish. If you leave the bread in the pan overnight your cornbread can pick up some of the iron flavor.
Tried this recipe?Let us know how it was!