Description
Classic Cast Iron Skillet Cornbread with a golden crust and tender crumb, perfectly balanced sweetness, and a hint of buttery richness. Easy to make and perfect as a side dish for any meal.
Ingredients
Scale
Fat
- 3 tablespoons shortening (butter or bacon grease)
Dry Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
Wet Ingredients
- 1 large egg
- 1 1/2 cups whole milk
Instructions
- Preheat oven and skillet: Preheat the oven to 400 degrees Fahrenheit. Add the shortening into a 12-inch cast iron skillet and place it in the oven to melt the shortening and preheat the skillet.
- Mix dry ingredients: In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and baking soda until evenly combined.
- Add wet ingredients: Add the egg and whole milk to the dry ingredients and whisk gently. Be careful not to overmix; the batter should remain slightly lumpy for the best texture.
- Combine in skillet: Carefully remove the hot skillet from the oven and swirl the melted shortening around the pan to coat it evenly. Pour the batter into the skillet immediately.
- Bake: Bake the cornbread at 400 degrees Fahrenheit for 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cornbread is ready.
- Cool and serve: Allow the cornbread to cool in the skillet for 5 minutes before cutting into 10 slices. Serve warm or at room temperature, optionally with butter and honey.
Notes
- Using a cast iron skillet creates a crispy crust that's difficult to replicate with other pans.
- You can substitute shortening with butter or bacon grease for different flavor profiles.
- Do not overmix the batter to avoid tough cornbread; slight lumps are ideal.
- Serve cornbread with butter and a drizzle of honey for a classic southern taste.
- Leftovers can be stored in an airtight container for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 slice
- Calories: 235 kcal
- Sugar: 3 g
- Sodium: 135 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 22 mg
