Cast-iron cornbread

By Spencer Watts
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YIELDS
6
 TO
8 SERVINGS
TOTAL TIME

Ingredients

  • 2 tablespoons (30 milliliters) butter, plus more for serving
  • 2 cups (480 milliliters) cornmeal
  • 1/4 cup (60 milliliters) sugar
  • 1 tablespoon (15 milliliters) baking powder
  • 1/2 teaspoon (2.5 milliliters) baking soda
  • 1 teaspoon (5 milliliters) salt
  • 3 eggs, whisked
  • 1 1/2 cups (360 milliliters) buttermilk
  • 1/4 cup (60 milliliters) melted butter
  • 355 milliliters canned cream-style corn
  • 1 cup (240 milliliters) finely chopped green onions

Directions

  1. Preheat oven to 400 F (205C).
  2. Add two tablespoons (30 milliliters) butter to a cast-iron skillet and place in oven to heat while preparing batter.
  3. Add cornmeal, sugar, baking powder, baking soda, and salt to a bowl and whisk to combine. In a separate bowl, whisk eggs with buttermilk, melted butter, cream-style corn, and green onions. Pour wet ingredients into dry ingredients and mix to combine.
  4. Carefully remove hot skillet from oven and swirl to coat bottom with melted butter. Pour batter evenly into hot skillet and place in oven.
  5. Cook for 15-20 minutes or until cooked through. Serve with butter.

 

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