Cast Iron Skillet Cornbread
- Ready In:
- Combine cornmeal, baking powder, soda and salt in a large bowl, add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
- Place in a well greased 10 inch cast iron skillet in a 450F oven for 25 minutes or until lightly browned.
Questions & Replies
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The texture of the cornbread in the skillet was good. The buttermilk was way too much. No one would eat it because it tasted sour. The cooks in the crowd suggested adding sugar to the recipe. I think I would just prefer to change the buttermilk for regular milk. Sorry. Maybe sour cornbread is an acquired taste.