Soups & Stewscastironskilletcooking5.0
Cornbread with Freshly Milled Flour
This cornbread with freshly milled flour is moist, soft, and mouthwateringly flavorful! Serve it with a big pot of chili for the ultimate cozy cold-weather meal.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 400°F (205°C). Grease a 10-inch cast iron skillet or an 8×8 baking pan.
2
Mix dry ingredients. In a large bowl, whisk together cornmeal, freshly milled flour, baking powder, baking soda, and salt.
cornmeal (120g)1 cupbaking powder1 tbsp
3
Mix wet ingredients. In another bowl, whisk the cream-style corn, buttermilk, eggs, and melted butter until smooth.
cream-style corn ((14.75 oz) with liquid)1 canlarge eggs (room temperature)2
4
Combine. Pour the wet ingredients into the dry and stir until just combined.
5
Fold in add-ins. Fold in the diced jalapeños and cheese, as well as any addition add-ins you want. Do not overmix.
jalapeño (seeded and finely diced (see notes))1
6
Bake. Pour batter into the prepared skillet or pan and smooth the top. Bake ⏱️ 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7
Cool & serve. Let cool a few minutes before slicing. Serve warm with butter or as a side.
Nutrition Facts
calories
396 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
6 g
sugar Content
5 g
sodium Content
890 mg
protein Content
13 g
trans Fat Content
0.3 g
cholesterol Content
90 mg
carbohydrate Content
54 g
saturated Fat Content
8 g
unsaturated Fat Content
6 g
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