Homemade cornbread isn’t as hard as you think. It’s also even better when it’s cooked in a cast iron skillet. I use milk in my recipe, but you can also use buttermilk. I pair this with my chili recipe and it’s a perfect fall dinner. I top the cornbread with butter and honey.
Cast Iron skillet Cornbread
Prep time: 10 minutes | Cook time: 20- 25 minutes | Total time: 35 minutes
- 1 1/4 cup cornmeal
- 3/4 cup flour
- 1/4 cup sugar
- 1 tsp kosher salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/3 cup milk
- 2 eggs, beaten
- 8 tbs butter, melted– reserve 1 tbs
- Preheat the oven to 425 degrees. While that’s preheating, put the cast iron skillet in the oven to get warm.
- In a medium bowl, add the cornmeal, flour, sugar, salt, baking powder and baking soda. Stir it around with a fork.
- Then add the milk, beaten eggs and 7 tbs melted butter. Stir it up until it’s all coated and wet. Don’t over mix.
- Take the cast iron skillet out of the oven with a mitt since it’ll be out. Reduce the oven to 375 degrees.
- Pour the 1 tbs of melted butter in the skillet (it’ll bubble) and use a brush to coat the skillet.
- Pour the cornbread batter into the cast iron skillet.
- Bake at 375 for 20-25 minutes, until a toothpick comes out clean.
- Let it cool for 10 or so minutes. Top it with butter and honey.