Cornbread Recipe

this is a picture of a cast iron skillet of cornbread, half of which is garnised with sliced jalapeños. there is a dish of softened butter and a butter knife to the side.

This cast iron skillet cornbread has crispy, golden edges and a tender, buttery center. Made in a hot skillet, it’s perfect with chili, beans, and comfort food favorites.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Bread

Cuisine: American

Servings: servings

Calories: 334kcal

Author: Ruth Truett

Equipment

Ingredients

1½ cups all-purpose flour
1½ cups corn meal I prefer white, but yellow is great!
¼ cup granulated sugar see note below
1½ tablespoon baking powder
2 teaspoon kosher salt
2 teaspoon granulated garlic
2 teaspoon granulated onion
1 teaspoon fresh ground pepper
1¼ cups whole milk
½ cup avocado oil or your preferred neutral oil
8 tablespoon butter, melted
3 large eggs
Optional add-ins: ½–1 cup shredded cheese, 1–2 jalapeños, thinly sliced
flaky sea salt, for topping

Instructions

Preheat the oven to 350°F. Place your cast iron skillet in the oven while it preheats.
Mix the dry ingredients together.
Whisk the milk, eggs, melted butter, and oil together, then add to the dry ingredients.
Stir just until combined. If using, gently fold in cheese or jalapeños. Do not overmix.
Carefully remove the hot skillet from the oven. Add 1–2 tablespoons of butter or oil and swirl to coat the bottom.
Pour the batter into the hot skillet and return it to the oven. Bake for about 30 minutes, or until golden and a toothpick comes out clean.
Serve warm with butter, flaky salt, and fresh cracked pepper.

Notes

This recipe is not for a super sweet cornbread. If you like a sweeter version, feel free to add up to an additional half cup of sugar.

For a wonderful crust, place the cast iron skillet or baking dish into the 350° oven to get hot for about 15-20 minutes. Carefully add 1-2 tablespoons butter, bacon fat, or oil to the skillet or dish, then pour in the batter and proceed.

Nutrition

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