Stuff You Need
- 1¼ cups (300 mL) whole milk
- 1 cup (120 g) yellow cornmeal
- 1 cup (140 g) all‑purpose flour
- 4 tsp baking powder
- ¾ tsp kosher salt (or ½ tsp table salt)
- 2 large eggs, lightly beaten
- ¼ cup unsalted butter, melted
- 1 Tbsp neutral oil (vegetable or canola)
Prep and Soak the Cornmeal
Place a 9″ cast‑iron skillet in the oven and preheat to 425°F (220°C).
In a small bowl, whisk 1¼ cups whole milk with 1 cup cornmeal. Let soak for 10 minutes.
Mix the Batter
In a medium bowl, sift together 1 cup all‑purpose flour, 4 tsp baking powder, and ¾ tsp kosher salt. Add the cornmeal mixture, 2 large lightly beaten eggs, ¼ cup melted unsalted butter, and 1 Tbsp neutral oil.
Beat until smooth, about 1 minute.
Bake the Cornbread
Carefully remove the hot skillet from the oven. Swirl in a bit of oil to coat, then discard any excess. Pour the batter into the skillet and return it to the oven.
Bake until a toothpick inserted in the center comes out clean, 18–23 minutes.
Serve
Let the cornbread rest in the skillet for 5 minutes, then cut into wedges and serve warm.
Skillet Cornbread
Simple southern style cornbread with no sugar made in a cast iron skillet.
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Ingredients
- 1¼ cups 300 mL whole milk
- 1 cup 120 g yellow cornmeal
- 1 cup 140 g all‑purpose flour
- 4 tsp baking powder
- ¾ tsp kosher salt or ½ tsp table salt
- 2 large eggs lightly beaten
- ¼ cup unsalted butter melted
- 1 Tbsp neutral oil vegetable or canola
Instructions
- Preheat to 425°F and soak cornmeal in milk for 10 min.
- Sift flour, baking powder, and salt; beat with eggs, butter, oil, and cornmeal mixture.
- Oil hot skillet; pour in batter and bake 18–23 min until set.
- Rest 5 min; cut into wedges and serve.
