From the day my Mom shared this family recipe with me, cast iron skillet cornbread has never disappointed! From hot out of the oven with butter and honey, to being served up with ham and beans or straight up with chili. Your family will devour this cast iron skillet cornbread like there’s no tomorrow!
This truly is a simple recipe to follow, that looks a lot more like cake batter (and almost tastes like it too!), than your typical boxed cornbread mix from the store. But, that’s what makes it so moist, sweet and amazing.
Let’s Make It!
Cast iron skillet cornbread is simply that, and the only special equipment needed is a 12″ cast iron skillet. The more seasoned the better! No need to over-complicate a perfect carb, and let’s face it, we all love carbs. 🙂 Have a cast iron skillet, but it needs a little TLC? Check this article out for a quick remedy to restore your skillet with just 3 household staples before you dive into this bread!
Here are the staples of the best cast iron skillet cornbread ever; eggs, flour, cornmeal, baking powder, sugar, butter and milk.
Get organized, and this will come together lickity split! And if you don’t have a cast iron skillet, have no fear, a 9×13″ baking dish will work perfectly as well.
Here are the quick steps for making it, we love it with everything; traditional bean chili, green chili, ham and beans, or just for a snack or breakfast.
Step 1:
Cream butter and sugar.
I love the sight of whipped butter!
Step 2:
Combine your flour, cornmeal, baking powder and salt.
Step 3:
Mix your eggs and milk together, pretty self explanatory. Then start alternating adding dry and wet ingredients to the butter mixture until everything is combined into a beautiful batter. And it’s just like cake batter for sure; thick, sweet and creamy.
Here’s the batter!
Time to bake!
I usually butter my cast iron skillet before I add the batter. You don’t have to if your skillet is seasoned well with oil, but I do like how it crisps up the edges.
Into the over for 25-35 minutes, just depends on your oven. So start doing the toothpick check at the 25 minute mark then keep an eye on it every 3-5 minutes until the toothpick comes out clean.
Go time!
Now, do your best to let it cool for a few minutes on a wire rack. I usually do this while I finish getting the rest of dinner pulled together. Then slice it up, enjoy it hot with some butter (maybe a touch of honey). In this instance we were having bean chili so I topped a piece with a healthy scoop a little cheese and a light beer on the side.
I sure hope your family loves (and demands) it as much as mine!
xo, Tiff
I’m sharing a few affiliate links with you here so that you can pick up any of the tools and ingredients needed to make this recipe perfect for your family too!
Ingredients
- 2/3 cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon salt
- 3 eggs, beaten
- 1 2/3 cups whole milk
- 2 1/3 cups all-purpose flour
- 1 cup yellow cornmeal
- 4 1/2 teaspoons baking powder
Instructions
- Pre-heat oven to 400 degrees
- Cream butter & sugar for 3-5 minutes, until fluffy. Add salt.
- Combine eggs and milk in a separate bowl
- Combine flour, cornmeal and baking powder in a separate bowl
- With mixer on low, alternate adding wet and dry ingredients to the butter/sugar mixture until combined
- Spray cast iron skillet (or 13x9" baking dish) with non-stick cooking spray
- Bake for 30 minutes, check with a toothpick. Depending on your oven, 5-10 more minutes may be needed
- Let cool on a wire rack