PrintEasy Skillet Cornbread
A simple, golden cornbread recipe baked in a cast-iron skillet, perfect for serving with chili or soup. This recipe is approachable for all skill levels and uses everyday ingredients.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease a 10-inch cast-iron skillet and place it in the oven while it preheats.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the milk, melted butter, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Carefully remove the hot skillet from the oven. Pour the batter into the hot skillet. The batter will sizzle.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool in the skillet for a few minutes before slicing and serving.
Notes
- For a Southern-style cornbread, reduce the sugar to 1/4 cup.
- Add a pinch of cayenne pepper to the dry ingredients for a touch of heat.
- This cornbread is a great side dish for chili or stews, similar to how you might use a meal planning service to organize your week’s meals.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg