I never thought to make an easy cast iron skillet cornbread recipe. It all started a couple of days before Thanksgiving. We didn’t plan to stay home for Thanksgiving, but after my back situation, it was the best choice. Usually, we try a new recipe but buying your entire Thanksgiving meal the night before makes that difficult. I’ve made a few cornbread recipes before (both boxed and with cornmeal), and I’ve found them to be ok. Not great, but not terrible either. The problem was they came out too dry or crusty. It was nothing that adding a bunch of butter couldn’t fix, but you don’t want that!
This easy cast iron skillet cornbread recipe comes out perfect. That’s because the cast iron retains its heat while baking. This gives your cornbread a golden darker crust without drying it out.
Anyway, the Wednesday before Thanksgiving, the conversation with my spouse and I went like this:
Me to my spouse: Is cornbread a Thanksgiving side?
Him: Sure, why not.
The only thing I needed to buy for the easy cast iron skillet cornbread recipe was cornmeal. This buttery cornbread recipe has golden edges. The cast-iron skillet If you don’t have a cast iron skillet, they are fairly cheap to buy and definitely worth it. We originally bought this one but use ours so much that we bought a couple of different sizes.
So why make this easy cast iron skillet cornbread recipe?
- You want an easy bread recipe that doesn’t involve yeast
- You want to impress your family with a Thanksgiving side that actually photographs well. I mean, we all know mashed potatoes are one of the most photogenic foods out there…
- You are trying to use ingredients up in your house.
easy cast iron skillet cornbread recipe:
Easy Cast Iron Skillet Cornbread
- cast iron skillet
- 1 1/4 cup cornmeal
- 1 cup flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 1/3 cup milk
- 2 tsp baking powder
- 2 medium eggs
- 8 tbsp melted butter
- 1 tbsp olive oil
- Preheat the oven to 450 degrees F .
- In a mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder.
- In a separate bowl, whisk milk and eggs. Then slowly add melted butter.
- Add 1/2 of dry ingredients to wet. Mix and continue to add dry ingredients until fully mixed.
- Coat olive oil on cast iron skillet and pour batter onto the skillet.
- Cook for 18-20 minutes until center is firm and toothpick comes out clean.
We will continue to make this on non-holidays, too, as it’s such an easy recipe with plenty of leftovers.
You can see all recipes here.
Questions for you:
Do you like cornbread?
How often do you use your cast iron skillet?