Monday, November 2, 2020

Southern Cornbread in a 9" Cast Iron Skillet




  • 6 tablespoons unsalted butter melted,
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar (optional, improves crust browning)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups whole milk or buttermilk


Preheat the oven to 425º F.

Beat the eggs and milk together. Mix the dry ingredients together. Melt the butter over very low heat. Add the wet ingredients and mix thoroughly, until there are no lumps larger than a BB.

Melt the remaining 1 or 2 tbsp butter in the baking skillet, making sure the bottom and most of the sides are coated. Bring heat up to medium-low and heat just until butter begins to brown.

Pout batter into skillet and continue to heat until bubbles begin forming along the sides or come up through the batter. Place in the oven and bake 25-30 minutes, or until the top turns golden brown but hasn’t scorched.

Let cool a few minutes and flip when you’re ready to serve.



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