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Cast-iron cornbread
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
- Preheat oven to 400 F (205C).
- Add two tablespoons (30 milliliters) butter to a cast-iron skillet and place in oven to heat while preparing batter.
- 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.
- Carefully remove hot skillet from oven and swirl to coat bottom with melted butter. Pour batter evenly into hot skillet and place in oven.
- Cook for 15-20 minutes or until cooked through. Serve with butter.
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