1/2 C Butter, melted
1/2 C Sugar
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.
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.
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!