This dish is so easy to put together. You can stir everything in the skillet and not make a mess with any other kitchen items. It is a fun way to make cornbread and it looks so pretty when you serve it, too! My kiddos really like to help with the preparation of this cornbread. They think it is so much fun to stir all the ingredients into grandma’s old cast iron skillet and watch the bread take form.
This is so true! My husband and I ate the whole skillet bread in one sitting. It is moist and totally delicious!
Ingredients
½ C Land O’ Lakes butter, melted
½ C Domino white sugar
2 eggs, room temp
1 C buttermilk
½ tsp baking soda
1 C Gold Medal all purpose flour
1 C cornmeal
½ tsp salt
3 tbsp Wesson vegetable oil
10 inch cast iron skillet
Instructions
Preheat oven to 400
Mix the melted butter and sugar together. Add the egg and beat until blended. Add the buttermilk and baking soda and mix well, Add the cornmeal, flour and salt and mix until lumpy.
Add the vegetable oil to the cast iron skillet and put in the preheated oven for about 4 minutes. Remove and coat the pan (inner bottom and sides) using a paper towel. Pour any excess oil into the batter and mix well.
Add the batter into the cast iron skillet and bake on the middle rack for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Quick Tip: If you do have leftovers, store in an airtight container on your countertop.
I make corn muffins when I make a pot of soup(pinto) beans with the same recipe listed, if I am having navy beans, I prefer the corn muffins a little sweeter. Dressing and chicken and dumplings are my FAVORITE part of Thanksgiving dinner. Last fall my daughter prepared the dumplings as a surprise for me while I was at work, she had our family cookbook, and she even called her aunt to make sure she got them just right. What a delightful meal!