How to make buttermilk cornbread in a cast iron skillet

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Preheat the oven to 450°F (232°C).

Prepare two cast iron skillets for cooking.

In a bowl, crack one egg and check for the shell to ensure it's a real egg.

Add one small can of green chilies to the bowl.

Pour in 3/4 cup of buttermilk.

Add 1/4 cup of sour cream to the mixture.

Incorporate 1/2 cup of creamed corn into the wet ingredients.

Sprinkle in about 1/4 teaspoon of salt.

Add 1 tablespoon of sugar to the mixture.

Stir in 1 1/2 cups of shredded cheese and mix well.

Add 1 1/4 cups of cornmeal to the mixture and fold it in until combined.

Let the batter rest for a few minutes while the skillets heat up.

Remove the hot cast iron skillets from the oven and coat the bottom with a little avocado oil and olive oil.

Return the skillets to the oven for a couple of minutes to warm the oil.

Carefully pour the cornbread batter into the hot skillets, filling them about halfway.

Place the skillets back in the oven and bake until the cornbread is cooked through and the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens