Classic Cast-Iron Skillet Cornbread
Classic Cast-Iron Skillet Cornbread
Ingredients
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup unsalted butter, melted, for batter
- 1/2 cup canned corn kernels, drained
For Greasing
- 1 tablespoon unsalted butter, for greasing skillet
Instructions
- 1
Preheat your oven to 400°F. Place a 9-inch cast-iron skillet in the oven while it preheats to get it very hot.
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk the large egg, milk, and 1/2 cup of melted unsalted butter until the mixture is smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine and contribute to the coarse texture. Gently fold in the drained canned corn kernels.
⏱️ 2 min
- 5
Carefully remove the hot cast-iron skillet from the oven using oven mitts. Add 1 tablespoon of unsalted butter to the skillet and swirl it around to coat the bottom and sides thoroughly. The butter will melt quickly and sizzle.
⏱️ 1 min
- 6
Pour the cornbread batter evenly into the hot, buttered skillet.
⏱️ 1 min
- 7
Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The edges should be crisp and slightly pulled away from the skillet.
⏱️ 25 min•🌡️ 400
- 8
Remove the skillet from the oven and let the cornbread cool in the skillet for 5-10 minutes before slicing into wedges and serving warm. This allows it to set properly and makes for easier removal.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cast-Iron Skillet Cornbread
Ingredients
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup unsalted butter, melted, for batter
- 1/2 cup canned corn kernels, drained
For Greasing
- 1 tablespoon unsalted butter, for greasing skillet
Instructions
- 1
Preheat your oven to 400°F. Place a 9-inch cast-iron skillet in the oven while it preheats to get it very hot.
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk the large egg, milk, and 1/2 cup of melted unsalted butter until the mixture is smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine and contribute to the coarse texture. Gently fold in the drained canned corn kernels.
⏱️ 2 min - 5
Carefully remove the hot cast-iron skillet from the oven using oven mitts. Add 1 tablespoon of unsalted butter to the skillet and swirl it around to coat the bottom and sides thoroughly. The butter will melt quickly and sizzle.
⏱️ 1 min - 6
Pour the cornbread batter evenly into the hot, buttered skillet.
⏱️ 1 min - 7
Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The edges should be crisp and slightly pulled away from the skillet.
⏱️ 25 min•🌡️ 400 - 8
Remove the skillet from the oven and let the cornbread cool in the skillet for 5-10 minutes before slicing into wedges and serving warm. This allows it to set properly and makes for easier removal.
⏱️ 10 min