Cast Iron Skillet Cornbread
Golden, slightly sweet cornbread baked in a cast iron skillet with a crispy crust. Perfect alongside chili, soup, or as a standalone snack with honey butter.
- Total time
- 30 min
- Servings
- 8
- Calories
- 165
- Protein
- 3g
Ingredients
- 3 tbsp butter
- 1 cup cornmeal (yellow or white)
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1.5 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 whole large egg
Instructions
- 1
Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven.
- 2
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- 3
Whisk milk and egg together in a separate bowl until combined.
- 4
Stir milk mixture into cornmeal mixture until just combined—don't overmix.
- 5
Carefully remove hot skillet from oven. Add 3 tbsp butter and swirl to coat.
- 6
Pour batter into the hot skillet. Bake 18–22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- 7
Cool in the skillet for 5 minutes, then turn out onto a cutting board.
Tools you’ll need
- 10-inch cast iron skillet
- oven
- large mixing bowl
- small bowl
- whisk
- measuring cups and spoons
- toothpick
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