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Cast Iron Cornbread

Old Fashioned Cast Iron Cornbread

A traditional, savory southern classic baked in a preheated cast iron skillet. It features a perfectly crispy, fried golden crust and a tender, unsweetened interior crumb.
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Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 cups whole milk
  • 2 large eggs slightly beaten
  • 1/4 cup vegetable oil for the batter
  • 1/4 cup vegetable oil for preheating the skillet

Instructions
 

  • Preheat your oven to 425°F. Pour 1/4 cup of vegetable oil into a 10-inch cast iron skillet and place the skillet in the oven while it preheats.
  • In a large mixing bowl, combine the flour, cornmeal, salt, and baking powder. Stir vigorously with a whisk to blend completely.
  • In a separate bowl, lightly beat the eggs. Add the milk, the eggs, and the remaining 1/4 cup of vegetable oil to the dry ingredients. Blend with a whisk until just mixed; do not overwork the batter.
  • Carefully remove the hot skillet from the oven. The oil should be shimmering. Immediately pour the batter into the hot skillet. It should sizzle aggressively.
  • Return the skillet to the oven and bake for 25 minutes, or until the top is firm and the edges are dark brown and pulling away from the pan.
  • Remove from the oven and immediately turn the cornbread out onto a large plate to prevent the crust from steaming and turning soggy. Let rest for 10 minutes before slicing.

Notes

Storage: Wrap cooled cornbread tightly in aluminum foil and store at room temperature for up to 2 days.
Muffin Variation: This batter may be used to make muffins. Grease a muffin tin well, fill cups 2/3 full, and bake at 400°F for roughly 15 to 18 minutes.