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.