This skillet cornbread tastes great! It's slightly sweet and a good base recipe to experiment with. Cast iron skillets are versatile. They take a little bit of time to warm up but preheating the skillet allows the cornbread to cook more evenly.
Ingredients
- ¼ cups milk: 1 piece
- cornmeal: 1 cup
- all-purpose flour: 1 cup
- baking powder: 4 tsp
- kosher salt: 0.75 tsp
- eggs: 2 piece (beaten)
- unsalted butter: 0.25 cup (melted)
- vegetable oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
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Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
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Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
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Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
