HOT Skillet CORN Bread
- 20m Prep Time
- 55m Cook Time
- 1h 15mReady In
A hearty, savory corn bread baked in a hot cast-iron skillet with cheddar cheese and scallions. Serve with Steen's Butter for a rich, sweet finish.
Ingredients
- 3/4 cup butter melted
- butter for greasing
- 3 cup all-purpose flour sifted
- 1 1/2 cup fine-ground cornmeal
- 3 tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp kosher salt
- 1 cup extra-sharp cheddar cheese grated
- 1 bunch scallions thinly sliced
- 3 large eggs
- 1 1/2 cup buttermilk
- 1/2 lbs sour cream
- Steen's Butter for serving
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 124 mg
- Iron: 1.92 mg
- Magnesium: 15.8 mg
- Phosphorus: 125 mg
- Potassium: 147 mg
- Zinc: 0.62 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 cup fine-ground cornmeal
- 3 tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp kosher salt
- 3 large eggs
- 1 1/2 cup buttermilk
- 1/2 lbs sour cream
Prepare
- Melt 3/4 cup butter
- butter, for greasing
- 3 cup all-purpose flour, sifted
- Grate 1 cup extra-sharp cheddar cheese
- 1 bunch scallions, thinly sliced
- Steen's Butter, for serving
Let's Cook
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Step 1.
Preheat the oven to 325°F. Butter a 12-inch cast-iron skillet and place it in the oven to heat while you prepare the batter.
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Step 2.
In a large bowl, whisk together 3 cups sifted all-purpose flour, 1½ cups fine-ground cornmeal, 3 tablespoons sugar, 2 teaspoons baking powder, 1½ teaspoons baking soda, and 2 teaspoons kosher salt. Stir in 1 cup grated extra-sharp cheddar cheese and 1 bunch thinly sliced scallions (green and white parts).
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Step 3.
In a medium bowl, whisk together 3 large eggs, 1½ cups buttermilk, 8 ounces sour cream, and ¾ cup melted butter until smooth.
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Step 4.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined; do not overmix. The batter should be lumpy.
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Step 5.
Carefully remove the hot skillet from the oven. Pour the batter into the skillet and spread evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 minutes, rotating the pan halfway through. Serve hot with Steen's Butter.
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Step 6.
To make Steen's Butter: In the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups (4 sticks) unsalted butter at room temperature until no large lumps remain. Drizzle in ⅔ cup Steen's cane syrup or molasses and continue whipping until combined. Store at room temperature for up to 1 week or covered in the refrigerator indefinitely.