Skillet Corn Bread

A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.

Original recipe makes 8 servings

Ingredients

1 1/4 cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
3/4 teaspoon kosher salt
2 eggs, beaten
1/4 cup unsalted butter, melted
1 tablespoon vegetable oil

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    40 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
  2. Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
  3. Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
  4. Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
  5. Pour batter into the skillet.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Nutrition

Calories: 225 kcal
Carbohydrates: 28.1 g
Cholesterol: 71 mg
Fat: 9.9 g
Fiber: 1.1 g
Protein: 5.8 g
Sodium: 459 mg

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