Best Cast Iron Southern Cornbread
A perfectly delicious Cast Iron Southern Cornbread that will not crumble to pieces and is moist and easy to make!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breads, Muffins and Scones, Dinner
Cuisine: American
Servings: 10 -12 servings
Calories: 196kcal
- 1 cup cornmeal
- 1 cup buttermilk
- 1/2 cup milk
- 1 cup flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/4 cup sugar
- 1 large egg
- 1/4 cup butter melted + 2 Tbsp. for the pan
Preheat the oven to 400F.
Mix the two milks and the cornmeal together in a medium bowl and set aside for 5 min. Whisk together the flour, baking powder, salt and sugar.
Stir into the milk mixture the egg and 1/4 cup melted butter. Add the liquid to the dry ingredients and stir until just combined, batter will still be lumpy.
Heat the 10" cast iron pan on low and melt the 2 Tbsp. of butter. Pour the cornbread batter in and bake for 20-25 min. until set and golden brown.
Serving: 1 | Calories: 196kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 421mg | Potassium: 123mg | Fiber: 2g | Sugar: 7g | Vitamin A: 225IU | Calcium: 136mg | Iron: 1mg