This skillet cornbread tastes great! It's slightly sweet and a good base recipe to experiment with. Cast iron skillets are versatile. They take a little bit of time to warm up but preheating the skillet allows the cornbread to cook more evenly.
Ingredients
- 1.25 cups milk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 0.75 teaspoons kosher salt
- 2 large eggs , beaten
- 0.25 cups unsalted butter , melted
- 1 tablespoon vegetable oil
Instructions
-
1
Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
-
2
Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
-
3
Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
-
4
Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
-
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Nutrition Facts
Per serving
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