UA Cooperative Extension - Nutrition Network

Cast Iron Cornbread

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November 20, 2017

  • Yields: 12


1 cup all-purpose flour

1 cup blue or yellow cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

⅔ cup low fat or skim milk

⅔ cup low fat buttermilk

2 eggs

3 tablespoons honey*

3 tablespoons butter


Wash hands with soap and warm water.

Preheat oven to 375°F.

In a large bowl, whisk together flour, cornmeal, baking powder, and baking soda.

In a medium bowl, whisk together milk, buttermilk, eggs, and honey.

Stir wet ingredients into dry ingredients with a rubber spatula until just combined.

Place butter in a 9-inch round cast iron pan and place in oven for 3-5 minutes, until butter is melted and pan is hot.

Take pan out of oven and swirl butter around pan to coat. Pour melted butter into batter, gently stirring to combine.

Pour batter back into hot pan and place into oven.

Cook until top is golden and a toothpick inserted in the center comes out clean, about 25-30 minutes.

Allow to cool slightly before slicing. Serve warm, or cool and refrigerate for up to one week.

*Honey should not fed to infants less than one year of age


Nutrition Facts

Serving Size1 slice per serving
Total Fat4.5g
Saturated Fat2g
Percent calories from fat0g
Total Carbohydrates22g
Dietary Fiber1g