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Southern Skillet Cornbread

If you love a light sweet, crisp-edged, robust cornbread where you can really taste the corn, this recipe for Southern Skillet Cornbread is for you! It's perfect with a steaming bowl of chili!Yield: 1 (10 inch) cast iron skillet

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 people
Course: Bread
Cuisine: American

Ingredients

  • 2 eggs, slightly beaten
  • 1 c milk
  • 4 Tbsp + 1 tsp unsalted butter, melted (divided)
  • 1 1/2 c corn meal
  • 1 c unbleached all-purpose flour
  • 1/8 c sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt

Instructions

    Cup of Yum
  1. Preheat oven to 450F. Put a teaspoon of melted butter in your cast iron skillet, swirl to coat the bottom and sides. Place skillet in the oven while it preheats.
  2. In a small bowl, mix egg, milk, and 4 Tbsp melted butter.
  3. In a medium bowl, mix corn meal, flour, sugar, baking powder, and salt. Add wet ingredients and stir until just moistened.
  4. Carefully remove hot cast iron skillet from the oven. Pour the batter into the skillet and return to oven.
  5. Bake at 450F for 15-20 minutes. The cornbread is done when a tooth pick inserted in the center comes out mostly clean with only a few dry crumbs clinging to it.
  6. Let cool slightly before serving.