Cast Iron Cornbread
Golden, buttery cornbread baked in a screaming-hot cast iron skillet. Crispy edges and tender crumb in under 30 minutes.
- Total time
- 25 min
- Servings
- 8
- Calories
- 185
- Protein
- 4g
Ingredients
- 4 tbsp butter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1.5 tsp baking powder
- 2 large eggs
- 1 cup whole milk
Instructions
- 1
Preheat oven to 425°F. Place a 10-inch cast iron skillet inside to heat for 10 minutes.
- 2
Whisk together cornmeal, flour, sugar, baking powder, and 0.5 tsp salt in a large bowl.
- 3
Whisk eggs and milk together in a separate bowl until combined.
- 4
Pour egg mixture into dry ingredients. Stir until just combined—do not overmix.
- 5
Carefully add butter to the hot skillet. Pour batter in and spread evenly.
- 6
Bake until golden brown and a toothpick inserted in center comes out clean, 15–17 minutes.
- 7
Cool in the skillet 5 minutes. Turn out onto a wire rack or serve straight from the pan.
Tools you’ll need
- 10-inch cast iron skillet
- large mixing bowl
- medium mixing bowl
- whisk
- wooden spoon or spatula
- toothpick
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
