Alex Guarnaschelli Makes Cast Iron Skillet Cornbread | Food Network

We know what your Thanksgiving lineup is missing — Cast Iron Skillet CORNBREAD!

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Cast Iron Skillet Corn Bread
Level: Easy
Total: 55 min
Prep: 15 min
Inactive: 15 min
Cook: 25 min
Yield: 8 to 10 servings


1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted


Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

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21 Replies to “Alex Guarnaschelli Makes Cast Iron Skillet Cornbread | Food Network”

  1. I love cornbread. Eat it with soups, stew, beans , chili. Love cornbread dressing too. I don’t put sugar in mine most of the time. I also use bacon grease to grease my iron skillet but do add melted butter to the cornbread as I’m making it.
    If I’m making a tamale pie etc I’ll add sugar otherwise I don’t. I think it depends what I’m eating it with.

  2. You are a phenomenon and a blessing in disguise. I love watching your videos. It gives me new ideas and recipes when I need it. Such a life saver. Keep up the great work. You have inspired me so much to start cooking and sharing my recipes with the world. Thank you with ❤.

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