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–+ servings
Two slices of cornbread on a plate.

Stone Ground Skillet Cornbread

Amy Duska
This easy skillet cornbread recipe is made with stone ground cornmeal and flour for the freshest corn flavor possible.
5 from 13 votes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12

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.

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.

Nutrition

Calories: 206kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 235mgPotassium: 202mgFiber: 2gSugar: 7gVitamin A: 319IUCalcium: 82mgIron: 1mg