Cast Iron Buttermilk Cornbread Recipe
Saturday was what I like to designate as BBQ day. We get some meat (this time it was only a Boston Butt roast as the rib selection was pretty scarce when I went to the store) Ken seasons it up and puts it on the smoker and I make some delicious homemade sides. I made macaroni and cheese, coleslaw, southern style green beans and corn bread.
Now I’ve made corn bread before but I’ve never made it in a cast iron skillet. Why, you ask? Well, because up until a few weeks ago, I didn’t own a cast iron skillet. I had been meaning to purchase one for some time but it didn’t happen until a few weeks ago. When I was a kid, 95% of the time, our corn bread was made in the cast iron skillet. It come out delicious and moist! This recipe I am about to share with you is by far the best corn bread I’ve ever made.
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I hope you enjoy the recipe.
Cast Iron Buttermilk Cornbread
Serving Size: 1
Amount Per Serving: Calories: 338 Total Fat: 19g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 78mg Sodium: 397mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 14g Sugar Alcohols: 0g Protein: 6g
Blueberry Cornbread (dairy free, made with coconut milk and SO good!)
Homemade Cornbread Dressing (made with the Cast Iron Skillet Cornbread!)