Cegin S4C

  • Beca Lyne-Pirkis

    Beca Lyne-Pirkis

    calendar Wednesday, 08 November 2017

  • Cast iron skillet cornbread

    Cast Iron Skillet Cornbread


    • 200g cornmeal
    • 100g plain flour
    • 55g caster sugar
    • 1 tsp salt
    • 2 tsp baking powder
    • ½ tsp bicarbonate of soda
    • 75ml whole milk
    • 225ml buttermilk
    • 2 eggs
    • 100g unsalted butter, plus extra for greasing


    1. Preheat oven to 220°C/200°C Fan and pop one 9 inch cast iron skillet, or two 4-5 inch skillets in the oven to warm up whilst you make the batter.
    2. In a large bowl mix together the cornmeal, flour, sugar, salt, baking powder and soda. Add in the milk, buttermilk and melted butter.
    3. Stir until evenly combined.
    4. Remove the skillet/s, reduce the oven to 190°C/170°C Fan and carefully grease the skillets with butter.
    5. Pour the batter into the skillet/s and bake in the oven for around 20-25 minutes.
    6. Leave to cook for around 10 minutes before serving.

    Originally featured on Parti Bwyd Beca.

    Recipe by Beca Lyne-Pirkis.

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