Cornbread in a Cast‑Iron Skillet
Cooking time
35
Portions
8
Light, tender cornbread baked in a scorching cast-iron skillet develops a crisp, golden crust and a moist, crumbly interior. It’s a simple, one-bowl batter—mix the dry and wet ingredients, pour into the hot skillet, and bake until a toothpick comes out clean. Ideal alongside soups, salads, or barbecue.
Caloric content: 320kcal
Ingredients
Preheat oven and skillet
Preheat the oven to 400°F (205°C). Place a 9–10 inch (23–25 cm) cast-iron skillet in the oven for 5–7 minutes to heat through.
Mix dry ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined.
Prepare wet ingredients
In a separate bowl, beat the egg with the milk, then stir in the melted butter until the mixture is smooth.
Combine the batter
Pour the wet ingredients into the dry and gently fold with a spatula until just combined. Do not overmix—the batter should remain slightly lumpy.
Pour into skillet and bake
Carefully remove the hot skillet from the oven (it will be very hot). Add 1 tablespoon vegetable oil or a little butter and swirl to coat. Pour in the batter, smooth the top, and bake 20–25 minutes until the crust is golden and a toothpick comes out clean.
Cool and serve
Let the bread cool in the skillet for 10 minutes, then transfer to a wire rack or slice and serve straight from the skillet. Serve warm with butter, honey, or your favorite toppings.
Serve warm in wedges with butter, honey, or your favorite spread. Store cooled leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For variations, fold in fresh corn kernels, shredded cheese, chopped peppers, or herbs into the batter before baking to add texture and flavor.
