The Best Cornbread I've Ever Made (Gluten Free Recipe, too)
A buttery, tasty and slightly sweet cornbread that everyone will love.
Equipment
- 1 10" cast iron skillet
Ingredients
- 1 ½ cups yellow cornmeal
- ½ cup all purpose flour (for gluten free, use a gf baking mix)
- ¼ cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt (Diamond Kosher)
- 1 egg beaten
- 12 oz buttermilk
- ½ cup salted butter melted in a small bowl, cooled slightly (set aside 1 ½ Tbsp butter before melting)
Instructions
- Before beginning to mix the cornbread, put the cast iron skillet in the oven and preheat to 450℉ (232℃).
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda and salt together.
- In a smaller bowl, mix the egg, buttermilk and ½ cup melted butter (setting aside the 1 ½ Tbsp from this amount.)
- Take the cast iron pan out of the oven once it comes to temperature.
- Quickly, add the buttermilk mixture to the dry ingredients in the large bowl, and mix well.
- Put the 1 ½ Tbsp of reserved butter in the hot pan and swirl to coat the bottom.
- Pour the cornmeal batter into the cast iron skillet and put into the middle rack of the oven.
- Bake for approximately 17 minutes or until cooked through and starting to brown.
Notes
- Gluten free: exchange gluten free flour on a 1:1 ratio.
Nutrition
Serving: 1 piece | Calories: 304kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 386mg | Potassium: 174mg | Fiber: 3g | Sugar: 9g | Vitamin A: 459IU | Calcium: 74mg | Iron: 1mg
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