Skillet Cornbread

⏱ Prep Time

• Prep: 10 minutes

• Cook: 20–25 minutes

• Total: 30–35 minutes

🍽 Servings

8–10 slices

🍳 Equipment

• Cast iron skillet (8–10 inch)

• Mixing bowls

• Whisk or spoon

• Oven

🧾 Ingredients

Dry Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• ¼ cup sugar (optional, for sweet cornbread)

• 1 tbsp baking powder

• ½ tsp salt

Wet Ingredients

• 1 cup milk or buttermilk

• 2 large eggs

• ¼ cup melted butter or vegetable oil

For Skillet

• 2 tbsp butter (for greasing the pan)

👩‍🍳 Instructions

1. Preheat oven to 400°F (200°C). Place the cast iron skillet in the oven to heat.

2. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, whisk milk, eggs, and melted butter/oil.

4. Combine wet and dry ingredients—do not overmix.

5. Carefully remove hot skillet from oven, add butter, and swirl to coat.

6. Pour batter into the hot skillet (it should sizzle).

7. Bake for 20–25 minutes until golden and a toothpick comes out clean.

8. Cool slightly, slice, and serve warm.

🧈 Optional Add-Ins

• ½ cup shredded cheddar cheese

• ¼ cup corn kernels (fresh or canned)

• Jalapeños for spicy cornbread

• Honey for sweet cornbread

🥗 Nutrition Facts (Approx per slice)

• Calories: 210

• Carbs: 28g

• Fat: 9g

• Protein: 4g

💡 Tips & Variations

• Use buttermilk for extra moist and tender texture.

• Skip sugar for traditional Southern savory cornbread.

• Add honey butter on top for a bakery-style finish.

• Store in an airtight container for 3 days or freeze for 2 months.