Ingredient List

1/2 C Butter, melted

1/2 C Sugar

2 Eggs

1 C Buttermilk (or Buttermilk Substitute)

1/2 tsp. Baking Soda

1 C Flour

1 C Corn Meal

1/2 tsp. Salt

How could I possibly do a blog series about Cast Iron Cooking and NOT do a post about Cornbread? This is probably one of the most famous things to make in a cast iron skillet. It is super easy and it taste great! Here is how I made it.

I started with combining the dry ingredients. In a bowl, mix together the flour, corn meal, baking soda, and the salt.

In a separate bowl, mix together the melted butter, sugar and the 2 eggs.

Then add the buttermilk to the wet ingredients. If you do not have buttermilk, you can make a great substitute. With this recipe, it calls for 1 cup of buttermilk. So what I did was take out a measuring cup and placed 1 TABLESPOON of white vinegar into the cup. Then I filled the cup up the rest of the way with milk. Give the milk a stir and allow to set for 10 minutes. Then you mix it into the wet ingredients.

Now you want to mix the wet ingredients into the dry ingredients until well combined.

Pour the mixture into a well greased (or buttered) cast iron skillet. I use a 10 inch skillet for this recipe. Place the skillet into a 350 degree oven and bake for 25-30 minutes or until it is cooked all the way through.

Allow the cornbread to cool for about 5 minutes before you cut. I prefer a sweeter cornbread so when I make this recipe for our family, I add 1/2 cup MORE of sugar or honey. I hope you enjoy this recipe!

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