Make this cast iron skillet cornbread recipe in just a few easy steps. A warm slice of cornbread tastes great with a hot bowl of Chili. I guess I’m a purist when it comes to my cornbread, I like it plain with a little butter and add honey and it becomes dessert! Cornbread is so versatile, it goes great with a hot bowl of chili or on its own with slathered in butter and drizzled in honey.
Growing up my parents had a 10-inch Lodge skillet that was always on the stovetop or stored away inside the oven. Everything from morning bacon and fried eggs to sizzling hamburger was made in that skillet. And the cornbread, oh the cornbread was so good! I’ve made this recipe in a cake tin and glass pie plates, but it’s best made in the skillet. When my Mom passed away, my brother inherited the skillet, or should I say he grabbed it first. Anyway, I now have my own, a sweet little 7 inch Lodge Cast Iron Skillet that is the perfect size for me and my hubby.
This recipe is my go-to for cornbread and it really does turn out every time. With a recipe so easy and tasty you will never buy a boxed mix again.
Keep these ingredients in your pantry and fridge because once you make this recipe it will be your favorite cornbread recipe.
- Cornmeal – Yellow Cornmeal is sweeter and has a stronger flavor than white cornmeal. The deeper flavor of the yellow cornmeal makes it perfect for cornbread. Sugar – Use a standard granulated sugar.
Butter – Use salted butter.
- Baking Powder – Nothing fancy, just make sure it’s fresh
- Salt – Use standard table salt
- Milk – I use whole milk, but 2% is also okay to use. Sometimes I use buttermilk as a homage to dear old Mom.
Start by preheating your oven.
In a medium bowl mix together all the dry ingredients with a whisk or fork. Next, make a little indent in the middle of dry ingredients and add the melted butter, beaten egg and milk. With a wooden spoon mix everything together, it only takes a few strokes to incorporate all the ingredients together. You should leave a few lumps in the batter, you don’t want a smooth consistency.
Pour the batter into a lightly greased 7-inch cast-iron skillet and place it in a preheated oven. Bake for about 20 minutes. Use a cake tester to test for doneness.
Remember to test your oven temperature using an oven thermometer like the one I use from CDN. Also always use an oven mitt when removing the skillet from the oven.
Let me know if this isn’t the best and easiest homemade cornbread recipe you’ve made.
Can I use water instead of milk in homemade cornbread?
Well, If you are all out of milk, you could substitute water, but you need to add a little extra butter to make sure your cornbread turns out soft and moist. Better to keep a small package of Hozion or other milk that doesn’t need refrigeration stored in your pantry for the milk emergency.