DTDinner Table

Skillet Cornbread

personal recipe · Prep 10 minutes · Cook 25 minutes

Per serving: 228 cal · 7 g protein · 34 g carbs · 8 g fat

servings
  • 9 tbsp stone-ground white hominy grits (≈84 g)
  • 1⅝ cups stone-ground yellow cornmeal (≈223 g)
  • 2 tsp baking powder (≈9 g)
  • 1½ tsp kosher salt (≈9 g)
  • ½ tsp baking soda (≈2 g)
  • 2½ cups low-fat buttermilk (≈600 mL)
  • 2 large eggs
  • 3 tbsp unsalted butter (≈42 g) - cubed

Instructions

  1. Adjust an oven rack to the lower-middle position. Place a 10-inch cast iron skillet on this rack, then heat the oven to 450°F.
  2. Spin the grits in a blender on high for 30 seconds. Transfer to a large bowl and add the cornmeal, salt, baking powder, and baking soda. Set aside.
  3. In a separate bowl, thoroughly combine the buttermilk and eggs. Add the wet mixture to the dry mixture and whisk smooth. Set aside for 5 minutes.
  4. Open the oven and pull out the skillet. Swirl the butter around the bottom and sides of the skillet to both melt the butter and grease the skillet, then quickly pour the batter into the pan. Jiggle the skillet to evenly distribute the batter, then place back on the lower-middle rack of the oven.
  5. Bake until the cornbread is golden brown and springs back when touched, about 25 minutes. An instant-read thermometer should read 200-205°F at the center.
  6. Remove from the oven and cool for at least 10 minutes. Serve hot with butter and a glass of cold buttermilk on the side.

Notes