Traditional southern cast iron skillet Cornbread creates a thick crunchy crust with a tender golden bread.
As my mother always says, "this is the only way to make cornbread". None of the soft sweetened stuff for our family.
When you make cornbread in a heated cast iron skillet the crust becomes deliciously crispy brown. Perfect for pairing with chili, beans, barbecue and more. It is also a key component of our Cornbread Stuffing.
Cast Iron Skillet Cornbread
- 1 cup yellow corn meal
- 1 cup flour ((all-purpose or whole wheat pastry))
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup oil (vegetable, canola)
- 1 large egg
- 1 cup milk
- Preheat oven to 400°. Place a 10 inch cast iron skillet in oven while it is preheating.
- When skillet is hot pour a small amount of vegetable oil (1-2 tablespoons) into skillet and "swirl" to coat evenly. Use a pastry brush or paper towel to assist in spreading oil evenly over bottom and sides of skillet. Or use cooking spray. Careful, the skillet is hot! Use a thick pot holder.
- Or grease a large cake pan or muffin tins.
- Combine dry ingredients in large mixing bowl and mix well. Make a well in the top and add oil and egg. Stir or "whip" oil and egg together within the well using a fork. Blend all ingredients with a fork or large spoon in a circular motion until well mixed.
- Add milk. Stir until all dry ingredients are moist. Do not over stir. Mixture should still be lumpy. Pour batter into oiled, heated skillet. Spread evenly with a fork, if necessary, to ensure the entire surface of the pan is evenly covered.
- Bake for approximately 20 to 25 minutes until done -- browned on top.