Cornbread in a Skillet
Experience the irresistible charm of homemade cornbread with this easy and flavorful Skillet Cornbread recipe, perfect for adding a rustic touch to your table. Made with a simple combination of yellow cornmeal, all-purpose flour, and a hint of sweetness from granulated sugar, this recipe is baked in a hot cast-iron skillet to achieve a crispy golden crust while keeping the inside tender and moist. The sizzling batter on the preheated skillet creates a delightful texture that sets this cornbread apart as the ultimate comfort food companion. Ready in just 30 minutes, this versatile cornbread is perfect for pairing with chili, barbecue, or a cozy bowl of soup. Serve it warm straight from the skillet for a crowd-pleasing side dish your family will request over and over again!
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Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 Large eggs
- 4 tablespoons Unsalted butter, melted
- 1 tablespoon Vegetable oil
Directions
Step 1
Preheat your oven to 425°F (218°C). Place a 10-inch cast-iron skillet in the oven to heat while the oven preheats.
Step 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Step 3
In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 5
Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of vegetable oil to the skillet and swirl it around to coat the bottom and sides evenly.
Step 6
Pour the batter into the hot skillet. You should hear it sizzle as the batter touches the heated surface. This creates a crispy crust.
Step 7
Return the skillet to the oven and bake for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove the skillet from the oven and let the cornbread cool for 5 to 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
| Serving size | (726.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1909.7 |
| Total Fat 84.0g | 0% |
| Saturated Fat 39.5g | 0% |
| Polyunsaturated Fat 8.7g | |
| Cholesterol 525.3mg | 0% |
| Sodium 2776.0mg | 0% |
| Total Carbohydrate 255.4g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 37.9g | |
| Protein 43.7g | 0% |
| Vitamin D 187.4IU | 0% |
| Calcium 387.4mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 857.6mg | 0% |
Source of Calories