Cast Iron Skillet Buttermilk Cornbread
Buttermilk gives this easy to make cornbread a soft, tender crumb and baking it in a cast iron skillet gives it a delectable golden crisp edge.
Equipment
- 10 inch Cast iron skillet
Ingredients
- 1 tbsp vegetable oil
- 2 boxes Jiffy cornbread mix
- ⅓ cup sugar
- 14.75 oz can of creamed corn
- ¼ cup butter, melted
- 1 cup buttermilk
- 2 large eggs, beaten
Toppings:
- 1 tbsp melted butter, optional
- 1 tbsp honey, optional
Instructions
- Place 1 tablespoon vegetable oil in a cast iron skillet.
- Place cast iron skillet in the oven and preheat oven and skillet to 400℉.
- While oven preheats, prepare batter. Stir together buttermilk and eggs.
- Add Jiffy cornbread mix, creamed corn, melted butter, and sugar to a large mixing bowl.
- Add buttermilk and beaten eggs.
- Stir just to combine all the ingredients, do not over mix.
- Once oven reaches 400℉ use oven mitts to remove cast-iron skillet from the oven.
- Swirl pan to coat the bottom and sides of the pan with the hot oil.
- Carefully pour batter into the hot cast iron skillet. Batter will sizzle in the pan.
- Spread out batter and return pan to the oven.
- Bake cornbread for 30-35 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown.
- Remove from the oven and allow cornbread to rest for 10 minutes.
- To serve, brush with melted butter and drizzle with honey if desired.