Eightyrecipes
Skillet Cornbread
Sweet skillet cornbread with crisp buttery edges and a soft middle, baked in a preheated cast iron pan with plain milk.
Ingredients
- 1 cup cornmeal medium grind
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 cup milk
- 1 large egg
- 1/4 cup butter melted, plus extra for the pan
Instructions
- Preheat the oven to 400°F (205°C).
- Place a cast iron skillet in the oven with a knob of butter and heat until the butter is sizzling.
- In a mixing bowl, combine the cornmeal, flour, sugar and baking powder.
- In a separate bowl, whisk together the milk, egg and melted butter.
- Pour the wet ingredients into the dry and mix until just combined. Do not overmix.
- Carefully remove the hot skillet and swirl the melted butter to coat the base and sides.
- Pour the batter into the hot skillet. It should sizzle as it lands.
- Bake for 20 to 22 minutes, until golden on top and a toothpick in the centre comes out clean.
Notes
Nutrition values are an estimate. The pan must be properly hot with the butter sizzling before the batter goes in, since that is what creates the crisp edge. Stop mixing while the batter still looks slightly lumpy, and let the bake rest for five minutes before cutting.
Nutrition
Nutrition is an estimate, calculated automatically.
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