Loaded Skillet Cornbread
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
62
Spice
33
Sweetness
59
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Yellow Cornmeal (stone-ground)1 tsp
Salt (fine)3 tsp
Baking Soda2 tbsps
Maple Syrup2 large
Egg1.75 cups
Buttermilk5 tbsps
Unsalted Butter (melted)230 g
Sharp Cheddar (grated)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet
3
You will need two medium bowls for the cornbread batter
4
In one bowl, whisk together the cornmeal, sea salt and baking soda
5
In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter
6
Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick
7
When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter
8
Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar
9
Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes
10
If you want the cornbread extra brown, put it under the broiler for 2 minutes