Cast Iron Skillet Cornbread

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Easy and moist sweet southern cast iron skillet. This is the most delicious, fluffy and moist cornbread. Cornbread is a very simple and quick bread to make  especially during Thanksgiving. It is a very important side and also used as stuffing. When it is done right, people can't get enough of it. Cornbread made with buttermilk is a fluffy and moist holiday favorite

• Preheat oven to 350 degrees F/180 degrees C.
• Make buttermilk by adding 1 tbsp vinegar or lemon juice to the milk and let it sit for 10 minutes. It is going to ferment and give it the unique buttermilk taste.
• In a bowl, add flour, cornmeal, baking powder, salt, sugar and mix to combine. You can omit sugar or use less if you don't want a sweet cornbread.
• Add 2 tbsp of butter to the iron skillet and melt in the oven.
• In another bowl, add buttermilk, vegetable oil, eggs, milk and whisk everything together.
• Pour the wet ingredients into the dry ingredients and mix to combine. Do not over beat the batter
• Pour the batter into the hot iron skillet and bake for 30 - 35 minutes.
• After 30 minutes, check with a toothpick and if it comes out clean, melt 2 tbsp of butter on the cornbread on put it back on the top rack to broil for 1 - 2 minutes. This is going to add flavor and color to the cornbread. But be careful, it could burn easily.Be close by to monitor it. Browning the top is optional.

Ingredients:

 1 cup all-purpose flour

1 cup yellow Cornmeal

 1/4 cup Sugar

 1 tbsp Baking Powder

 1 tsp Salt

 1/3 cup Vegetable oil

 3/4 cup Milk (room temperature)

 3/4 cup Buttermilk

 2 eggs (room temperature)

 4 tbsp Butter (for greasing and melting)

 To make Buttermilk use:

 3/4 cup Milk

 About 1 tbsp Vinegar of Lemon juice