The Best Skillet Cornbread

by 

There are sooo many different cornbread recipes out there, and it really does depend on your preference. If you like your cornbread to be buttery with just a hint of sweetness, a slightly crunchy outer crust with a tender center, then keep reading! I’ve made cornbread just about every way you possibly can, and I truly think this is The Best Skillet Cornbread.

This can be made in a 9×9 baking dish, or even a 12″ pie pan, but the cast iron skillet gives it that sought-after crunch. The key is to heat the skillet in the oven for a few minutes to get it nice and hot before adding the batter. If you don’t have a cast iron skillet, they really aren’t that expensive. My mom gifted me this skillet several years ago and I use it for many things. Just be sure to read up on how to care for them so you don’t ruin it.

skillet cornbread

Check out our Super Soft Skillet Peach Cobbler for another great skillet recipe!

I like my cornbread plain Jane, but you can definitely add corn or jalapenos if you’re an add-in type of gal.

Happy Baking!

XOXOXO Amanda

The Best Skillet Cornbread

Recipe by Amanda Innes-ShareefCourse: SidesDifficulty: Easy
Servings

10

servings
Cooking time

16

minutes
Calories

240

kcal

Ingredients

  • All Purpose Flour 1 cup

  • Yellow Cornmeal 1 cup

  • Sugar 1/3 cup

  • Baking Powder 1 Tbsp

  • Salt 1 tsp

  • Whole Milk 1 cup

  • 2 Eggs

  • Vegetable Oil 1/4 cup

  • Butter, melted 70g
    (5 Tbsp)

Directions

  • Preheat the oven to 375°F. Rub some shortening on the bottom and sides of a 12″ cast iron skillet.
  • In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt. Whisk to combine.
  • In a separate bowl combine the milk, eggs and oil. Whisk until completely combined.
  • Pour the wet ingredients into the dry ingredients and whisk just until combined.
  • Add the melted butter and whisk until combined. Do not over mix.
  • Put the skillet into the preheated oven for 4-5 minutes. Remove from the oven and immediately pour the batter in. Put back into the oven and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean.

Notes

  • This recipe is very forgiving which is why I don’t bother with weighing the ingredients. You can use buttermilk instead of milk, add/reduce the amount of sugar, or even add corn or peppers to the better.

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