Cast Iron Skillet Corn Bread

Alexandra Guarnaschelli

Recipe courtesy Alex Guarnaschelli

Show: Alex's Day OffEpisode: Dinner and a Movie

Picture of Cast Iron Skillet Corn Bread Recipe Photo: Cast Iron Skillet Corn Bread Recipe
Rated 5 stars out of 5
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  • Read 62 Reviews
Total Time:
55 min
Prep
15 min
Inactive
15 min
Cook
25 min
Yield:
8 to 10 servings
Level:
Easy
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Directions

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Ingredients

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

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Newest Ratings and Reviews

Read all 62 reviews

  • on March 14, 2012

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    Best corn bread I ever ate. I use milk with 1 teaspoon vinegar instead of buttermilk. I usually make half a recipe in a 6 inch skillet since only 2 in the family but I make it 2-3 times a month.

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  • on February 20, 2012

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    This was so good and so easy. It was ample in a 10" skillet to feed 9 hungry people along with Chili and fixings. Check to see if it is done for the shorter amount of time mentioned in the recipe, cast iron can cook pretty fast.

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  • on February 18, 2012

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    I've tried many many cornbread recipes, and this is by far the best! So buttery and delicious. Just enough sugar to give a subtle sweet flavor, but not enough to make it seem like a desert. Just like this midwestern girl likes it! It went PERFECTLY with my grandma's ham and beans ladled over it. Mmmm mmmmm. My go-to cornbread recipe from now on! Thanks, Alex! :o

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