Baking cornbread in a cast iron skillet gives it a buttery, crisp texture with a cake-like center. This has been on my “to-make” list since acquiring my cast iron skillet last year. Initially, I was hesitant since my skillet was still in the process of being “Seasoned.” There’s this thing about cast iron skillets–the more you use them, the easier and more “non-stick” they are to use, and using them correctly in the initial stages is called “Seasoning.” Anyhow, I decided to take the risk of my the cornbread sticking to the bottom of the skillet. Luckily, this recipe uses a ton of butter so there’s pretty much zero chance of that happening.
Of course, if you don’t want to make it from scratch, you can experiment with some “just add an egg” mixes and bake them in your cast iron skillet.
- 1 1/4 cups cornmeal
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs
- 8 tablespoons unsalted butter, melted
- Preheat the oven to 425F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
This recipe was adapted from the Food Network.
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