Cast Iron Skillet Cornbread Recipe

This cast iron skillet cornbread starts with a hot pan. A 10-inch skillet heats up along with the oven to 400°F, gets a quick coating of oil or melted butter, and only then receives the batter. It bakes in 20 to 25 minutes and cuts into 8 wedges.

The recipe is based on the one printed on the Albers cornmeal box, with several changes: melted unsalted butter replaces the oil, the sugar is reduced to 2 tablespoons, and a skillet stands in for the 8×8 baking dish. Any brand of cornmeal will do. The wet and dry ingredients are mixed separately and brought together with as little stirring as possible.

Cast Iron Skillet Cornbread

Lightly sweetened cornbread made with melted butter and whole milk, baked in a preheated 10-inch cast iron skillet at 400°F for 20 to 25 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cooling time 20 minutes mins

Total Time 1 hour hr

Servings: 8 wedges

Course: Bread, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar organic or regular
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 cup whole milk
• 1/3 cup unsalted butter melted and cooled slightly
• 1 large egg
• a little oil or melted butter for the pan about 1 tablespoon

Method

 

1. Set a 10-inch cast iron skillet on the center rack and heat the oven to 400°F, giving the skillet at least 15 minutes to heat through. Make the batter while it heats.
2. In a bowl, stir together all of the dry ingredients: cornmeal, flour, baking powder, sugar and sea salt.
3. In a second bowl, stir the egg into the milk and melted butter only until it is broken up and blended into the liquid. Avoid beating it.
4. Pour the wet ingredients into the dry and stir gently, stopping as soon as the batter is blended. Do not overmix.
5. Using oven mitts, carefully take the hot skillet out of the oven. Coat its bottom and sides with the oil or melted butter, using a heatproof brush or a folded paper towel held with tongs.
6. Pour the batter into the skillet, return it to the oven, and bake for 20 to 25 minutes, until the top is golden, the edges are browned, and a cake tester or toothpick inserted in the center comes out clean (200 to 205°F on an instant-read thermometer).
7. Let the cornbread cool in the skillet for 15 to 20 minutes, then cut it into 8 wedges or turn it out onto a board.

Notes

Equipment: a 10-inch cast iron skillet.

The box recipe this is based on calls for oil and an 8×8 baking dish; this version uses melted butter, less sugar and a skillet. To bake it in a greased 8-inch square pan instead, skip preheating the pan and bake at 400°F for 20 to 25 minutes.

Storage: cornbread is best warm on the day it is baked. Wrap leftovers and keep them at room temperature for up to 2 days, or freeze them for up to 3 months.

Inspired by the recipe on the back of the Albers Cornmeal box.