Skillet Cornbread Recipe

This sweet, moist cornbread recipe is a family favorite and is the perfect side to serve with chili, barbecue, soup, or any other comfort food!

Course bread or rolls, side

Cuisine American

Keyword cast iron cornbread skillet, cast iron skillet cornbread, cornbread in cast iron skillet, cornbread recipe, how to cook cornbread in a cast iron skillet, how to make cornbread dressing, how to make cornbread in a cast iron skillet, skillet cornbread recipe

Prep Time 15

Cook Time 20

Servings servings

Calories 226kcal

Author Beth Pierce

Ingredients

1 cup all purpose flour
1 cup yellow cornmeal
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup sugar
¼ cup brown sugar
2 eggs
½ cup milk
½ cup sour cream
½ cup unsalted butter, melted

Instructions

Preheat the oven to 400 degrees. Coat a 9 or 10-inch cast-iron skillet with oil or vegetable shortening and place it in the oven.
Whisk the flour, cornmeal, salt, baking powder, and baking soda in a medium bowl.
Mix the granulated and brown sugars, eggs, milk, and sour cream in a large bowl. Add the dry ingredients to the wet ingredients in several increments, alternating with the melted butter. Mix just until combined
Carefully remove the pan from the oven. Add the cornmeal batter and bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.

Notes

If you don't have a cast-iron skillet, use an 8x8 or 9x9 inch square baking dish coated with oil or vegetable shortening and heat it in the oven just like the cast-iron skillet.
Use some fat to grease the skillet. Think butter, vegetable shortening, bacon grease, or vegetable oil.
Mix the batter just until combined. Avoid overmixing to steer clear of tough and dense cornbread.

Nutrition