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–+ servings
Two slices of cornbread on a plate.

Stone Ground Skillet Cornbread

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
Author: Amy

Equipment

  • Grain Mill
  • 8-10" Cast Iron Skillet

Ingredients

  • 1 cup stone ground cornmeal see notes
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ¼ cup buttermilk or regular milk
  • 2 large eggs
  • 8 tablespoons unsalted butter

Instructions

  • Preheat the oven to 425°F(218°C). Melt the butter in the cast iron skillet over medium heat, on the stovetop.
  • Combine the dry ingredients in a large bowl. Combine the wet ingredients in a small bowl. Pour the wet ingredients into the dry ingredients and stir to combine. Pour the melted butter into the batter, leaving about 2 tablespoons in the cast iron skillet. Stir the melted butter into the mixture until just combined. Pour the batter into the cast iron skillet.
  • Bake the cornbread for 20-25 minutes or until the top is golden brown. Remove from the oven and serve hot or warm. Store leftovers in a covered container at room temperature for up to 2 days.
Nutrition Facts
Stone Ground Skillet Cornbread
Amount Per Serving
Calories 206 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 54mg18%
Sodium 235mg10%
Potassium 202mg6%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
Vitamin A 319IU6%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • If using a grain mill, mill the dried corn and measure out 1 cup.
  • In the video we milled our flour using kamut wheat berries.