Skillet Cornbread
With a deliciously crispy crust, this Skillet Cornbread is perfect for serving alongside a hot bowl of soup or chili!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 208kcal
Ingredients
- 3 tbsp ghee or high-heat oil of choice
- 2 cups yellow cornmeal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 1/2 cups buttermilk
- 2 large eggs , lightly beaten
Instructions
- Preheat oven to 450°F. Place 3 tbsp of ghee or other oil into cast iron skillet and place into oven while it preheats.
- In a large bowl, whisk together the cornmeal, baking soda, baking powder and sea salt. In a small bowl or liquid measuring cup, whisk the eggs and milk together. Pour the liquid ingredients into the cornmeal mixture and stir until just incorporated. Do not over mix.
- Remove the skillet from the oven and carefully swirl the oil in the pan so that it coats the bottom of the skillet. Pour all but about a 1/2 tbsp. of oil into the batter (it will sizzle), stirring until just combined, then pour batter into skillet. Place into oven and bake until a toothpick inserted into the middle comes out clean, 20-25 minutes.
Notes
If you don't have buttermilk, add a tablespoon of fresh lemon juice to milk in a liquid measuring cup, then let sit for 3-4 minutes. It will turn acidic and curdle.
Estimated Nutrition Facts: