Cast Iron Skillet Corn Bread
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Equipment
- 1 9-inch Cast Iron Skillet
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Cake Tester or Toothpick
Ingredients
Main
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs lightly beaten
- 8 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
Notes
The key to this superior cornbread is the preheated cast iron skillet, which ensures a beautifully golden, crispy crust. Using a good quality, coarsely ground cornmeal will enhance the rustic texture. Be mindful not to overmix the batter once the wet and dry ingredients are combined; a few lumps are fine and prevent a tough cornbread. The reserved melted butter for coating the hot skillet adds rich flavor and prevents sticking. Serve immediately for optimal warmth and texture, excellent with savory dishes or a touch of honey.