Hot Buttermilk Skillet Cornbread
A deliciously moist, buttery green chile skillet cornbread recipe, baked in a hot cast iron skillet and loaded with cheddar, green chiles, buttermilk, and sweet corn. Adapted from Jubilee's Spanish Cornbread.
Servings: 8 to 10 people
Ingredients
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup creamed corn (one 8-ounce can)
- 1 cup buttermilk
- 1 4-ounce can diced green chiles
- 1/2 cup minced onion
- 1 egg, lightly beaten
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons butter, in large pieces
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, mix the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another mixing bowl, combine the creamed corn, buttermilk, egg, chiles, onion, and cheddar cheese.
- Make a well in the center of the dry ingredients. Pour the liquid mixture into the dry, and mix just until fully combined.
- Heat the butter in a 10" cast-iron skillet over medium-high heat until the butter melts and foams. Swirl the butter to coat the bottom and sides of the pan. Pour the butter into the cornmeal batter. Leave the skillet on low heat while you're stirring the butter into the batter. Then immediately pour the batter into the hot skillet. PRO TIP: It is essential that the skillet is still very hot when the batter is poured into it. If the skillet is not hot, you will not get a nice brown crust on the bottom, and the baking time will be longer.
- Bake for 30 minutes, until golden brown and a cake tester comes out clean in the center.
- Serve warm with good, soft butter.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
