Making cornbread in a cast-iron skillet is the traditional Southern way, and for good reason; the cast iron imparts an extra buttery, crispy crust, making the interior taste that much more delicate. Skillet Cornbread is a hearty and just a touch sweet accompaniment to any meal, whether that’s a Thanksgiving turkey, a bacon and eggs breakfast, or just a snack with butter and honey. This golden-brown Skillet Cornbread pleases crowds and taste buds alike with a harvest-happy flavor!
Ingredients• 1 1/4 cups milk • 1 cup cornmeal • 1 cup all-purpose flour • 4 teaspoons baking powder • 3/4 teaspoon kosher salt • 2 eggs, beaten • 1/4 cup unsalted butter, melted • 1 tablespoon vegetable oil
Preheat the oven to 425 degrees F.
Put a 9-inch cast-iron pan into the oven to warm it while the oven is preheating. This helps form the ideal crust texture.
In a small bowl, combine together the cornmeal and the milk. Set it aside to soak for around 10 minutes.
Sift together the flour, baking powder, and salt into a medium mixing bowl.
Add the cornmeal and milk mixture, eggs, and butter to the flour mixture and beat for about 1 minute or until the batter has a smooth consistency.
Remove the skillet from the oven.
Add the vegetable oil to the skillet and swirl until the oil fully coats the bottom and up the sides.
Pour out any excess oil.
Pour the batter into the skillet.
Place the skillet back in the oven and bake the cornbread until a toothpick inserted into the center comes out clean, about 18 to 23 minutes.
Remove the cornbread from the oven and cut it into wedges.
Serve with butter and enjoy!