Skillet Cornbread

Part 2 of my favorite Fall food – skillet cornbread! I prepare this in my favorite cast iron skillet (I recommend Lodge skillets for those of you in the market for a new cast iron pan) and it’s the perfect pairing for homemade chili, soups, and stews. The cast iron is also perfect for making sure it gets thoroughly baked! If you’re worried that your cornbread will be too dry, I recommend using honey or buttermilk to retain the flavor while keeping it moist. What’s your favorite fall comfort food – and what should I make next as we transition into sweater weather?

Skillet Cornbread

Cam

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Side Dish

Cuisine American

Servings 8 Servings

Equipment

• 9-10" cast iron skillet (or other heavy-bottom oven-safe skillet)

Ingredients

  

• 1 3/4 cups all-purpose flour (206g)
• 1 cup yellow cornmeal (156g)
• 1/4 cup granulated sugar (50g)
• 1 1/4 cups lukewarm milk (283g)
• 1/4 cup vegetable or canola oil (50g)
• 1 large egg
• 4 tbsp unsalted butter, melted and cooled
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2-3/4 tsp salt, to taste

Instructions

 

• Preheat the oven to 375°F. Lightly grease your 9" skillet with cooking spray or extra melted butter.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
• In a small bowl, whisk together the milk, melted butter, vegetable oil, and egg.
• Pour the wet ingredients all at once into the dry, and stir quickly but gently just until everything is combined. Make sure you don't over mix! You don't want tough dense cornbread.
• Spread the batter into your prepared skillet, and bake for 20-25 minutes, just until the edges begin to pull away from the side, and a toothpick comes out clean.
• Remove from the oven and cool on a rack for ~5 minutes before cutting. Serve immediately. Leftovers will keep for a few days well wrapped at room temp.
• Enjoy!

Keyword buttermilk, cast iron, chili, cornbread, honey