Directions to follow
- Preheat your oven to 400°F (200°C) and place a cast iron skillet inside to heat up.
- In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid over-mixing; the batter should be slightly lumpy.
- Carefully remove the hot skillet from the oven and add 1 tablespoon of butter. Swirl it around to coat the bottom and sides.
- Pour the batter into the hot skillet and smooth out the top with a spatula.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow it to cool slightly before slicing. Serve warm, straight from the skillet.
Best ways to enjoy it
Skillet cornbread is incredibly versatile and pairs wonderfully with a variety of dishes. Serve it alongside a hearty chili, fresh salads, or your favorite grilled meats. For a comforting breakfast, enjoy it with a pat of butter and a drizzle of honey. You can also top it with some jam or enjoy it with a side of savory greens.
How to store
If you find yourself with leftover cornbread (which is rare!), it’s crucial to store it properly. Allow it to cool completely, then wrap it in plastic wrap or aluminum foil and place it in an airtight container. It will keep well at room temperature for about 2 days. For longer storage, you can freeze it — just slice it before freezing for easy reheating later. Reheat slices in the microwave or toaster oven until warmed through.
Helpful cooking tips
To ensure perfect cornbread every time, here are a few tips:
- Preheat the skillet thoroughly. A hot skillet creates that lovely crispy crust everyone adores.
- Don’t overmix your batter; lumps are perfectly fine.
- For extra flavor, consider adding spices like cayenne for a kick or cheese for a savory twist.
- If you prefer a sweeter cornbread, increase the sugar slightly or top with maple syrup after baking.
Creative twists
There are endless variations to this cornbread that can keep things interesting. Consider adding jalapeños for some heat or cheese for a rich flavor. For a sweet touch, mix in blueberries or cranberries. You could even experiment with different types of milk like buttermilk or almond milk to cater to different tastes and dietary needs.
FAQs
How long does this cornbread take to prep?
The prep time for this skillet cornbread is about 10 minutes, with an additional 20–25 minutes for baking, making it a quick option for busy weeknights.
Can I make this cornbread in advance?
Absolutely! You can make the cornbread a day in advance and store it in an airtight container. Just reheat in the oven or microwave before serving.
Is there a way to make this recipe dairy-free?
Yes! Simply substitute regular milk with a dairy-free alternative like almond milk or oat milk, and use vegetable oil in place of butter.
