Cornbread is classic comfort food. Made in an iron skillet, the crust becomes deliciously crunchy and this recipe has a wonderful buttery flavor.
Preheat the oven to 425 degrees. Add 1 tablespoon of vegetable oil to an 8-inch cast iron skillet and place in the oven. The oil and the skillet will get hot and this is how the crust gets so wonderfully crunchy.
In a large mixing bowl, add the first five ingredients (cornmeal, flour, sugar, baking powder, salt), stirring until well combined. Add milk, butter and egg, stir until just combined. Carefully remove the skillet from oven and pour in the batter, spreading around evenly. Place the skillet back into the oven and bake for 18-22 minutes, or until the cornbread is lightly browned on top and an inserted knife comes out clean. Serve with butter.
Enjoy!
Miss
You must be logged in to post a review.
I really enjoyed this recipe. The texture and flavor are great and I love the crunchy crust.
This cornbread wasn’t to my taste. I followed the recipe exactly and cooked it for 18 minutes. It turned out fairly dry and not as sweet as I prefer. I liked the crust, but it got a mixed reaction from my family.
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
5 Comments
Leave a Comment
You must be logged in to post a comment.
cherrymerry on 5.11.2010
easy and totally delicious. my bf said it was the best cornbread he’s had apart from his grandma’s! that’s definitely a compliment coming from a down-home southern boy!
pnknsgrama on 4.22.2010
Perfect!!! I’ve made it twice now and it was every bit as good the second time around. This recipe is definitely a keeper! Thanks so much for sharing this.
Larrianne on 4.12.2010
Very good recipe and so easy! I would not hesitate to make this again. I sure like they yummy butter flavor and the crispy crust.
A Rambling Fancy on 4.6.2010
Oh my goodness—this is the perfect cornbread! Not too sweet, not too dry or moist—simply perfect in every way. I made this for a group of friends everyone declared it amazing. We all loved it so much I made a second batch so we could have a second (or third) wedge hot from the oven, which was delicious with honey, in case you were wondering. Love. Love. Love.
kristenofchaos on 3.29.2010
This afternoon I’m going to make this recipe. I can’t wait to smell it baking, then dive in and have a comfort food moment with it, butter and syrup.
Thanks for making my rainy day brighter.
k.