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Skillet Cornbread

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    25 minutes


Recipe adapted for fresh from Hali Bey Ramdene, a New York-based writer.
8 Tbsp. unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
2 large eggs, beaten
Skillet Cornbread


1. Place a 10" cast-iron skillet in the oven and heat to 400 degrees.
2. Melt 5 tablespoons butter in a small skillet over medium heat; let cool 5 minutes. In a large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk buttermilk, melted butter, and eggs. Add buttermilk mixture to dry ingredients and stir until just combined.
3. Carefully remove skillet from oven and add remaining 3 tablespoons butter. Once butter is melted, add batter to skillet (mixture should sizzle). Return to oven and bake until center is set and top is golden brown, 15 to 20 minutes. Let cool 5 minutes before serving.
Source: Hannaford fresh Magazine, October - November 2018


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 240 kcal (12%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 8 g (40%)
Cholesterol 80 mg (26%)
Sodium 420 mg (17%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 2 g (8%)
Protein 6 g (10%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a