Cast Iron Skillet Cornbread
This buttermilk cornbread with green chiles and cheese is made in a cast iron skillet for the perfect crispy crust! Learn how to make your new favorite cornbread recipe!
Servings: 6 servings
Calories: 282kcal
Ingredients
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 1/2 cup creamed corn
- 1 egg
- 4 oz can diced green chiles
- 1 1/2 cup shredded cheese
- 1 tbsp sugar
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk cornmeal
Instructions
- Preheat your oven to 450 degrees. Place your cast iron skillet in the oven as the oven is preheating.
- Combine buttermilk, sour cream, creamed corn, and egg in a large bowl and mix well. Mix in shredded cheese and green chiles.
- Add cornmeal, sugar, and salt to the cornbread mixture and fold to combine. Set mixture aside.
- Once the oven is preheated, carefully remove your cast iron skillet. It will be HOT!
- Carefully pour your favorite oil into the skillet, and use a brush to brush the oil up the sides to coat the pan. Avocado oil is recommended. There should be a small amount of oil in the bottom of the pan, about 1/8 - 1/4" (enough to fry the crust of the cornbread).
- Place the oiled skillet back into the oven for about 2-3 minutes to heat the oil. Then, carefully remove the cast iron skillet. The pan and oil will be VERY hot, so be careful!
- Spoon your cornbread batter into the cast iron skillet. You will notice the batter starts to fry immediately. The skillet should be about 2/3 full of batter.
- Place in oven, and cook until a knife inserted in the center of the cornbread comes out clean.
- Carefully remove the cast iron skillet cornbread from the oven, and allow to cool before serving.