Individual Skillet Cornbreads
- Level: Easy
- Yield: 4 skillet cornbreads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 590
- Total Fat
- 44
- Saturated Fat
- 17
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 155
- Sodium
- 543
- Total: 30 min
- Active: 30 min
Ingredients
For the Cornbread:
1 cup yellow cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup buttermilk
1/2 cup canned cream-style corn
1/4 cup plus 1 tablespoon canola or other neutral oil
For the Cinnamon Butter:
1 stick salted butter, at room temperature
1/2 teaspoon ground cinnamon
2 teaspoons confectioners' sugar
1/8 teaspoon almond or vanilla extract
Directions
- Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
- Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
- Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
- While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
- Serve the cornbread hot or warm with a dollop of cinnamon butter.
Cook’s Note
My secret to getting those crunchy edges is to heat up the skillets and the oil in the oven before you add the batter.