Classic Cornbread
Golden, tender cornbread with a slightly sweet flavor and crumbly texture. Baked in a cast iron skillet until the edges are crispy and the center stays moist.
- Total time
- 30 min
- Servings
- 8
- Calories
- 210
- Protein
- 4g
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3 tbsp sugar
- 1 tbsp baking powder
- 2 large eggs
- 1 cup whole milk
Instructions
- 1
Preheat oven to 400°F. Place a 10-inch cast iron skillet inside to heat, ~5 minutes.
- 2
Whisk cornmeal, flour, sugar, baking powder, and 1 tsp salt in a large bowl.
- 3
Whisk eggs and milk together in a small bowl until combined.
- 4
Pour egg mixture into dry ingredients and stir until just combined; do not overmix.
- 5
Carefully remove hot skillet from oven. Add 2 tbsp butter and swirl to coat the bottom.
- 6
Pour batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20–22 minutes.
- 7
Cool in skillet for 5 minutes, then turn out onto a wire rack.
Tools you’ll need
- 10-inch cast iron skillet
- large mixing bowl
- small mixing bowl
- whisk
- wooden spoon
- toothpick
- wire rack
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