Skillet cornbread is a classic comfort food—crispy on the outside, soft and moist on the inside—and cooking it in a cast-iron skillet gives it that perfect golden crust. Here’s a simple guide:
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (optional for a slightly sweet cornbread)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 2 tbsp butter (for the skillet)
Instructions:
- Preheat oven to 425°F (220°C). Place your cast-iron skillet in the oven to heat up.
- Mix dry ingredients: cornmeal, flour, sugar, baking powder, and salt in a bowl.
- Mix wet ingredients: milk, eggs, and melted butter in another bowl.
- Combine: Pour the wet ingredients into the dry and stir until just combined. Don’t overmix.
- Prepare skillet: Carefully remove the hot skillet from the oven and add 2 tbsp of butter, letting it melt. Swirl to coat the bottom and sides.
- Bake: Pour batter into the skillet and bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.
- Cool slightly and serve warm, ideally with butter, honey, or chili.
If you want, I can also give you a trick to make it extra crispy on the outside while staying super soft inside, like the kind you get at restaurants. Do you want me to share that?
