Cast Iron Skillet Cornbread
The perfect pairing with chili, this cast iron skillet cornbread is great with honey and butter.
Cook Time
Prep Time:
10 minutes
Cook Time:
20-25 minutes
Total Time:
35 minutes
Ingredients
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
Recipe
- 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.
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.
