Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
8
Yield:
1 (9-inch round) cornbread
Ingredients
Directions
Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Nutrition Facts (per serving)
| 225 | Calories |
| 10g | Fat |
| 28g | Carbs |
| 6g | Protein |
