Skillet Cornbread
Golden, buttery cornbread baked in a cast iron skillet with a crispy bottom crust and tender crumb. Ready in under 30 minutes with just six pantry staples.
- Total time
- 25 min
- Servings
- 8
- Calories
- 210
- Protein
- 4g
Ingredients
- 3 tablespoons butter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 large eggs
- 1 cup whole milk
- ½ teaspoon salt
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place a 10-inch cast iron skillet in the oven while it heats so the pan gets very hot — about 8 minutes.
- 3
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly mixed with no lumps.
- 4
In a small bowl, whisk the egg and milk together until the mixture is uniform and no streaks of egg white remain.
- 5
Pour the egg-milk mixture into the dry ingredients and stir with a wooden spoon just until a thick, lumpy batter forms — do not overmix.
- 6
Carefully remove the hot skillet from the oven using an oven mitt, then pour 3 tablespoons of butter into it and tilt to coat the bottom and sides evenly.
- 7
Pour the batter into the hot buttered skillet, spread it into an even layer with a spatula, then place the skillet back in the oven.
- 8
Bake for 15 to 18 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- 9
Remove the skillet from the oven using an oven mitt and let the cornbread cool in the pan for 5 minutes before cutting into wedges.
Tools you’ll need
- oven
- 10-inch cast iron skillet
- large bowl
- small bowl
- whisk
- wooden spoon
- spatula
- oven mitt
- toothpick
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