Samantha Nicole Making cornbread in a cast-iron skillet is the traditional Southern way, and for good reason; the cast iron imparts an extra buttery, crispy crust, making the interior taste that much more delicate. Skillet Cornbread is a hearty and just a touch sweet accompaniment to any meal, whether that’s a Thanksgiving turkey, a bacon and eggs breakfast, or just a snack with butter and honey. This golden-brown Skillet Cornbread pleases crowds and taste buds alike with a harvest-happy flavor!
Ingredients
- 1 1/4 cups milk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Put a 9-inch cast-iron pan into the oven to warm while the oven is preheating. This helps form the ideal crust texture.
Step 3 -In a small bowl, combine the cornmeal and the milk. Set it aside to soak for about 10 minutes.
Step 4 -Sift together the flour, the baking powder, and the salt into a medium mixing bowl.
Step 5 -Add the cornmeal-milk mixture, the eggs, and the butter to the flour mixture and beat for about 1 minute or until the batter has a smooth consistency.
Step 6 -Carefully remove the skillet from the oven.
Step 7 -Add the vegetable oil to the skillet and swirl until the oil fully coats the bottom and up the sides.
Step 8 -Pour out any excess oil.
Step 9 -Pour the batter into the skillet.
Step 10 -Place the skillet back in the oven and bake the cornbread until a toothpick inserted into the center comes out clean, about 18 to 23 minutes.
Step 11 -Remove the cornbread from the oven and cut it into wedges.
Step 12 -Serve.
