Southern Skillet Corn Bread
This cornbread gets its signature crisp crust from a hot cast-iron skillet, then bakes up fluffy, lightly sweet, and ready for butter. It’s simple, old-school, and exactly what you want next to chili, barbecue, or a bowl of something cozy.
Ingredients
- 1 1/4 cupmilkAmount1 1/4 cupIngredientmilk
- 1 cupcornmealAmount1 cupIngredientcornmeal
- 1/4 cupsugarAmount1/4 cupIngredientsugar
- 1 cupall-purpose flourAmount1 cupIngredientall-purpose flour
- 4 tspbaking powderAmount4 tspIngredientbaking powder
- 1 tbspbutterAmount1 tbspIngredientbutterPreparationmelted and cooled slightly melted and cooled slightly
- 2eggsAmount2IngredienteggsPreparationbeaten beaten
- 2 tbspvegetable oilAmount2 tbspIngredientvegetable oil
Instructions
- 1
Preheat oven to 425°F.
- 2
Place a 9-inch cast-iron skillet in the oven to warm for 5 minutes. This is an important step.
- 3
In a small bowl, mix milk and cornmealAmount1 cupIngredientcornmeal together and let soak for 10 minutes.
- 4
In a mixing bowl, sift flour, baking powderAmount4 tspIngredientbaking powder, and salt together.
- 5
Add the sugarAmount1/4 cupIngredientsugar and stir to mix.
- 6
Beat the cornmealAmount1 cupIngredientcornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
- 7
Remove skillet from oven.
- 8
Swish vegetable oilAmount2 tbspIngredientvegetable oil in the skillet to coat, then pour off excess.
- 9
Pour batter into the middle of the skillet and smooth it out to the edges.
- 10
Bake until a toothpick inserted into the center comes out clean, about 20–25 minutes.
- 11
Allow to cool.
- 12
Cut into wedges to serve.
Cook it from the original
This recipe comes from bestrecipes.co. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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