Recipe courtesy of Leslie Antonoff
Auntie's Cast-Iron Cornbread
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 409
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 7
- Cholesterol
- 69
- Sodium
- 300
- Total: 35 min
- Active: 10 min
Ingredients
1 tablespoon salted butter, plus more to top at the end
1/3 cup vegetable oil
1 cup buttermilk or milk
2 large eggs
1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1/2 cup sugar
Directions
- Preheat the oven to 425 degrees F.
- In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
- In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
- Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!