Skillet Cornbread

This Skillet Cornbread is the perfect balance of lightly sweet and deliciously buttery, with a golden, crispy crust and a soft, tender inside. It’s incredibly easy to whip up and pairs perfectly with everything from chili to barbecue. One bite and you'll never want to make another cornbread recipe again!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 300

Author Kim

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1 egg
1 cup whole milk or buttermilk
1/3 cup light olive oil or vegetable oil
1 tablespoon butter

Instructions

Preheat the oven to 400°F. Place an 8 to 9-inch cast iron skillet in the oven while you’re making the batter.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
In a separate bowl, beat the egg, milk and oil until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
Remove the skillet from the oven and grease the bottom and sides of the skillet with the 1 tablespoon of butter. Pour the batter into the prepared skillet, spreading it evenly.
Bake for 20 to 25 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 allow the cornbread to cool slightly before serving.

Video

Notes

Avoid over-mixing the batter—it should have a lumpy, slightly craggy texture rather than being completely smooth. Over-mixing can lead to a denser final product, so keeping the batter lightly mixed ensures your cornbread stays tender and fluffy.

Nutrition