Cast Iron skillets are magical. It takes a recipe that is good and makes spectacular. I can especially say that for cornbread. I like cornbread. I like it all ways. Sweet, savory, with stuff added in to it, but in a skillet is by far the best. The skillet gives the bread a crispy, buttery crust. Plus, then you can cut it into cute triangle slices.
This recipe uses blue cornmeal. I like the fun color. It just adds something to my plate. You could probably try yellow cornmeal, I have not because I am so into blue.
I made this slightly sweet. I know there is tons of debate about sugar in cornbread. I like it with a little sugar to go with carnitas. I think it adds that sweetness to the salty, spicy, smokey flavors of the carnitas with charred peppers, jack cheese, and rice. If you don’t like sweetness in your cornbread, only add a small amount of sugar. If you like it super sweet, add more sugar. Oh and take a look at that gorgeous crispy crust.
Blue Skillet Cornbread
Prep Time: 15 minutes
Cook Time: 18-24 minutes
Ingredients (8-12 servings)
- 1 3/4 cup buttermilk, room temperature
- 2 eggs, room temperature
- 1 1/2 cup blue cornmeal
- 1/4 cup sugar (more or less to taste)
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoons butter
Place a 10 inch cast iron skillet in the oven and heat to 425.
In a bowl, beat the buttermilk and eggs together until combined. Add the cornmeal, baking soda, salt, and sugar. Stir until the batter is lumpy but there is no visible dry cornmeal.
When the oven has preheated and continued to heat for 5-10 minutes, melt the butter in the bottom of the pan. Swirl the butter around to coat the bottom and the sides. Pour in the batter and return to the oven. Bake until firm in the middle. Remove from the oven and serve warm.