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Easy Skillet Cornbread

Close-up of golden cornbread baked in a cast-iron skillet, with a slice removed.
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A simple, golden cornbread baked in a cast-iron skillet, perfect for serving with chili or soup.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 10-inch cast-iron skillet and place it in the oven while it preheats.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Carefully remove the hot skillet from the oven. Pour the batter into the skillet.
  6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
  7. Let cool slightly in the skillet before slicing and serving.

Notes

  • For a Southern-style cornbread, reduce the sugar to 1/4 cup.
  • You can add 1/2 cup of corn kernels or shredded cheese to the batter for extra flavor.
  • Ensure your cast-iron skillet is well-seasoned to prevent sticking.

Nutrition

Find it online: https://mdlatdmm.com/easy-cornbread-recipe/