Description
Deliciously moist and sweet, this skillet cornbread features a crispy crust and tender interior, perfect for pairing with chili or enjoyed with honey butter.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 425°F (220°C) and place your cast iron skillet inside to heat.
- Combine the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
- Whisk together the milk, eggs, and melted butter in another bowl until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Remove the hot skillet from the oven, add the vegetable oil, and swirl to coat.
- Pour the cornbread batter into the sizzling skillet.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Notes
For a twist, try using almond milk or adding jalapeños for a kick.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg