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 Cast-iron skillet 9-inch
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Oven Mitts For handling hot skillet
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
Preheating the cast iron skillet is crucial for achieving that desirable crispy crust. Ensure it's very hot before adding the batter. Avoid overmixing the batter, as this can develop the gluten in the flour, leading to a tougher cornbread. Mix just until combined. For an enhanced flavor, consider using coarse-ground cornmeal for a more rustic texture. A classic addition is a tablespoon of rendered bacon fat to grease the hot skillet instead of butter, which imparts a savory depth. Always allow the cornbread to rest briefly after baking for easier slicing and to allow the internal structure to set.