Description
This classic Cast Iron Skillet Cornbread recipe delivers a golden, slightly sweet, and perfectly textured bread that pairs beautifully with butter and honey. Made with simple pantry staples and baked right in a sizzling preheated cast iron skillet, it's a nostalgic Southern favorite that's easy to prepare and has a wonderful crispy crust.
Ingredients
Scale
Fats
- 3 tablespoons shortening (butter or bacon grease)
Dry Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
Wet Ingredients
- 1 large egg
- 1 1/2 cups whole milk
Instructions
- Preheat Skillet and Oven: Preheat your oven to 400 degrees Fahrenheit. Place the 3 tablespoons of shortening into a 12-inch cast iron skillet and put the skillet in the oven to let the shortening melt and the pan to get hot.
- Mix Dry Ingredients: In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and baking soda. Stir these dry ingredients together until well blended.
- Add Wet Ingredients: Crack the egg into the dry ingredient mixture, then add the whole milk. Whisk everything together gently until just combined—don’t overmix; the batter should remain slightly lumpy.
- Pour Batter into Hot Skillet: Carefully remove the hot cast iron skillet from the oven. Swirl the melted shortening around the pan evenly, then pour the batter into the skillet.
- Bake the Cornbread: Place the skillet back into the oven and bake for 30 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the cornbread is ready.
- Cool and Serve: Let the cornbread cool for about 5 minutes before cutting into 10 slices. Serve warm or at room temperature, optionally with butter and a drizzle of honey for extra sweetness.
Notes
- For a richer flavor, try using bacon grease instead of shortening.
- If you prefer a slightly sweeter cornbread, increase sugar to 3 tablespoons.
- Do not overmix the batter; a few lumps help keep the cornbread tender.
- Letting the skillet and shortening get very hot before adding batter creates a crispy crust.
- Leftover cornbread can be reheated in a toaster oven to restore crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 235 kcal
- Sugar: 3 g
- Sodium: 135 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 22 mg
