Cornbread in a Skillet
Experience the irresistible charm of homemade cornbread with this easy and flavorful Skillet Cornbread recipe, perfect for adding a rustic touch to your table. Made with a simple combination of yellow cornmeal, all-purpose flour, and a hint of sweetness from granulated sugar, this recipe is baked in a hot cast-iron skillet to achieve a crispy golden crust while keeping the inside tender and moist. The sizzling batter on the preheated skillet creates a delightful texture that sets this cornbread apart as the ultimate comfort food companion. Ready in just 30 minutes, this versatile cornbread is perfect for pairing with chili, barbecue, or a cozy bowl of soup. Serve it warm straight from the skillet for a crowd-pleasing side dish your family will request over and over again!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 Large eggs
- 4 tablespoons Unsalted butter, melted
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 425°F (218°C). Place a 10-inch cast-iron skillet in the oven to heat while the oven preheats.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of vegetable oil to the skillet and swirl it around to coat the bottom and sides evenly.
Pour the batter into the hot skillet. You should hear it sizzle as the batter touches the heated surface. This creates a crispy crust.
Return the skillet to the oven and bake for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for 5 to 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 37.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 387 mg | 30% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
