Cast Iron Cornbread
Golden, crusty cornbread baked in a hot cast iron skillet — the way Iowa farmwives have done it for generations.
Ingredients
1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 1 tbsp baking powder 1 tsp salt 2 large eggs 1 cup buttermilk 1/2 cup whole milk 1/3 cup butter, melted, plus more for the pan 2 tbsp vegetable oil
Instructions
Preheat oven to 425°F. Place a 10-inch cast iron skillet inside with 2 tbsp oil to heat. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, beat the eggs, buttermilk, milk, and melted butter. Stir the wet ingredients into the dry just until combined — do not overmix. Carefully pour the batter into the hot, oiled skillet. Bake 20-25 minutes until golden brown and a toothpick comes out clean. Brush the top with extra butter while warm. Serve in wedges.
From other Iowa vendors
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