Skillet Cornbread

Name: Skillet Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 180 g polenta; 150 g wheat flour; 2 tbsp white sugar; 1 tbsp baking powder; 1 tsp salt; 3 dl buttermilk; 2 egg; 80 g butter

Prep10 minCook25 minTotal35 minDifficultyVery easy

Ingredients

8 servings

Contains: Gluten, Milk, Egg

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 269.7; total 2157.9
Protein: 6.9 g; total 54.8 g
Carbs: 37.2 g; total 297.8 g
Fat: 10.8 g; total 86.1 g

Estimated · based on 8 of 8 ingredients

Golden cornbread with a crisp, buttery crust from the hot skillet and a moist, tender centre. A soulful side for chilli and stews.

Start cooking

Method

1
- polenta180 g
- wheat flour150 g
- white sugar2 tbsp
- baking powder1 tbsp
- salt1 tsp
Whisk the dry ingredients — Heat the oven to 200°C/400°F and place a cast-iron skillet inside to warm. Whisk the polenta, flour, sugar, baking powder and salt together.
2
- buttermilk3 dl
- egg2
- butter80 g
Mix in the wet ingredients — Beat the buttermilk with the eggs and most of the melted butter, then stir into the dry ingredients until just combined.
3
- butter80 g
Pour batter into the skillet — Swirl the reserved butter in the hot skillet, pour in the batter and it will sizzle at the edges.
4
Bake until golden — Bake for 22-25 minutes until golden and a skewer comes out clean. Cut into wedges and serve warm.

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