Cast-Iron Cornbread

Ease of Preparation: Easy
Yield: 6-8 servings


2 tablespoons (30 ml) butter, plus more for serving

2 cups (480 ml) cornmeal

¼ cup (60 ml) sugar

1 tablespoon (15 ml) baking powder

½ teaspoon (2.5 ml) baking soda

1 teaspoon (5 ml) salt

3 eggs, whisked

1 ½ cups (360 ml) buttermilk

¼ cup (60 ml) melted butter

12 ounces (355 ml) canned cream-style corn

1 cup (240 ml) finely chopped green onions



Preheat oven to 400 F (205C).

Add 2 tablespoons (30 ml) 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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