Bake this buttery and spicy southern cornbread recipe in 30 minutes. Great with a meal or as the main ingredient in a delicious dressing.
A cast iron skillet is very good at retaining a lot of heat. The sides and bottom come out crunchy while the inside stays moist. Some minced jalapeño adds a little kick.
This recipe doesn’t require buttermilk so you don’t have to stock an additional item in your refrigerator. Yogurt mixed with milk makes an excellent substitute.
EQUIPMENT: 6.25″ seasoned cast iron skillet, rubber spatula.
Cast Iron Skillet Cornbread, No Buttermilk
Cuisine: AmericanDifficulty: Easy8
servings20
minutes15
minutesPrepare spicy, moist cornbread in 30 minutes.
Ingredients
4 tablespoons organic unsalted butter, cut into individual tablespoons
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon cane sugar
1 teaspoon sea salt
1/4 cup shredded cheddar cheese
1/4 cup organic plain yogurt
2 organic large eggs, room temperature
3/4 cup organic whole milk
2 tablespoons minced red and/or green jalapeños
Directions
- Add the butter to a seasoned 6.5-inch cast iron skillet, place it in the oven, and preheat oven to 425ºF.
- Combine the cornmeal, sugar, salt and cheese in a large bowl. Mix well. Make a well in the middle.
- Add the baking powder to the well.
- Add, in this order, yogurt, milk, eggs, and jalapeño into the well.
- Remove the skillet from the oven and pour 3 tablespoons butter into the well. Next use a rubber spatula to fold everything together. The mixture should still be lumpy.
- Swirl the remaining butter around in the hot skillet. Use the rubber spatula to transfer the batter into the skillet. Bake for 15 minutes, or until a toothpick or thin chopstick inserted into the middle comes out clean.
- Set onto a rack to cool.
