Skillet Cornbread
You'll love that this skillet cornbread recipe is so quick to make; you can whip up a batch whenever you need some delicious cornbread!
Servings: 10
Calories: 367kcal
Equipment
Ingredients
- 2 cups of all-purpose flour
- 2 cups of yellow cornmeal
- 1/3 cup of pure granulated sugar
- 2 teaspoons of salt
- 2 tablespoons of baking powder
- 2 eggs
- 2 cups of whole milk
- 1/2 cup of butter melted
- 1 teaspoon of coconut oil or cooking oil of choice
Instructions
- Place 12" cast iron skillet on the center rack of the oven and preheat to 400°F
- Add dry ingredients to a large mixing bowl.
- Whisk dry ingredients until evenly combined.
- Add the wet ingredients to the bowl on top of your dry ingredients.
- Whisk until combined. You can use a hand mixer if you prefer, but be careful not to overwork it.
- Carefully remove preheated skillet from the oven with oven mitts. Add the tsp of oil and swirl around to coat the bottom of the skillet. Pour the batter into your skillet and bake on the center rack for 25 minutes or until a toothpick inserted into the center comes out clean.
- Slice into squares, top with butter and honey, and enjoy!
Notes
- This cornbread recipe fits perfectly in a 12″ cast iron skillet. If you have a 9 or 10″ skillet, simply half the recipe and it will work just fine. It will be full, but it will fit!
- Preheat the skillet. This ensures the bread doesn’t stick, and you’ll have a beautiful brown crust when it’s done.
- Ground popcorn can be substituted for cornmeal.
- If you don’t want to use butter for some reason, you can swap out the melted butter equally for your cooking oil of choice. That said, butter gives a fuller flavor.
- If you don’t have milk, you can use water, but you will want to reduce the cooking time to prevent the cornbread from drying out.