Baking

Skillet Cornbread Recipe – Baking Sunshine in a Cast Iron Pan! | Cupcake Jemma Channel

With so many Cornbread recipes out there how do you which is the best? Sally’s been baking this Cornbread recipe for years so trust us when we say look no further! The most delicious, buttery, corny tasting Cornbread with the perfect light, crumbly texture and of course that GOLDEN CRUST. This Cornbread really is the one. Serve it warm for breakfast with butter and honey or like Sally swears by, with spicy scrambled eggs! Or of course have it as a side to your Chilli Con Carne.

For the best bake you wanna do this in your cast iron skillet to ensure you get that gorgeous golden crispy crust. But don’t worry you can bake this is a pie dish or cake tin now problem! We will be delving deep into the world of Skillet Baking on the channel so we recommend you grab yourself one now and get it seasoned and ready to use.

Let us know how you get on over on Instagram and tag us using #cupcakejemma so we can see and share your pics.

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For the 10″ recipe as in the video
Preheat oven to 200C (fan assisted) THEN REDUCE TO 180C for baking!
3 Eggs
500ml (2 cups) Buttermilk (see below on how to make your own)
90g Melted and cooled Unsalted Butter
90g Caster Sugar
2 tbsp Honey
250g Cornmeal
1.5 tsp Salt
2 tsp Baking Powder
1 tsp Bicarbonate of Soda
250g Plain Flour
10g Butter to melt in your pan!

For an 8″ recipe
2 Eggs
375ml (1.5 cups) Buttermilk (see below on how to make your own)
60g Melted and cooled Unsalted Butter
60g Caster Sugar
1.5 tbsp Honey
175g Cornmeal
1 tsp Salt
1.5 tsp Baking Powder
0.5 tsp Bicarbonate of Soda
175g Plain Flour
10g Butter to melt in your pan!

Make your own Buttermilk: https://youtu.be/mSh4NSQdP58
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