Skillet Buttermilk Cornbread

There is nothing quite like cornbread made in a cast iron skillet. Soft and moist in the middle, golden and crunchy on the outside, and sweet bits of corn sprinkled throughout. It’s delicious!

Ingredients

• 1 1/3 cup cornmeal
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1 cup of frozen corn
• 6 TBSP butter, divided
• 1/4 cup milk
• 1 cup buttermilk
• 3 eggs, lightly beaten

Instructions

1. Preheat the oven to 400 f. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
2. Place a medium-size saucepan, over medium heat. Add the frozen corn and 4 tablespoons of the butter. Cook until the butter is completely melted and the corn is soft. Stir in the milk and remove from the heat. Use a hand blender (or put into a blender) and blend until the corn is still chunky but broken down by about half. Whisk in the buttermilk, then the eggs. If using a regular blender just pour the corn back into the pan before whisking.
3. Whisk in the dry cornmeal mixture until just moistened.
4. Place a 10-inch castiron skillet over medium heat and melt the last 2 tablespoons of butter. As soon as the butter has melted, pour in the batter.
5. Place in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool for 5 minutes before serving.

Makes 1 x 10-inch Round Cornbread (about 8 servings)

Notes

• You can bake this in a 10-inch square pan and just generously grease the pan with butter before baking.
• If you like it a bit chunkier you can add another cup of whole kernel defrosted corn after step 3.