Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
8
Yield:
1 10-inch round cornbread
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts (per serving)
| 257 | Calories |
| 12g | Fat |
| 33g | Carbs |
| 6g | Protein |
