Description
This classic Cast Iron Skillet Cornbread is a perfect golden-brown bread with a slightly sweet flavor and a tender crumb. Made with yellow cornmeal and baked right in a hot cast iron skillet with melted shortening, it delivers a crispy crust and moist interior. Ideal to serve warm with butter and honey, it’s a nostalgic recipe reminiscent of grandma's homemade cornbread.
Ingredients
Scale
Dairy and Eggs
- 1 large egg
- 1 1/2 cup whole milk
Dry Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
Fat
- 3 tablespoons shortening (butter or bacon grease)
Instructions
- Preheat Skillet and Oven: Preheat your oven to 400 degrees F. Place the 3 tablespoons of shortening into a 12-inch cast iron skillet and place the skillet in the oven. This will melt the shortening and preheat the skillet for a crisp crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and baking soda until evenly combined.
- Combine Wet and Dry: Add the egg and whole milk to the dry ingredients. Whisk gently until just combined; the batter should be slightly lumpy to keep the cornbread tender. Avoid overmixing.
- Prepare Skillet and Pour Batter: Carefully remove the hot skillet from the oven. Swirl the melted shortening around the skillet to coat the bottom and sides evenly. Immediately pour the batter into the hot skillet, spreading it out evenly.
- Bake Cornbread: Return the skillet to the oven and bake for 30 minutes. Test doneness by inserting a toothpick into the center of the cornbread; it should come out clean when the bread is fully cooked.
- Cool and Serve: Allow the cornbread to cool for 5 minutes in the skillet. Cut into 10 slices and serve warm or at room temperature. Enjoy with butter and a drizzle of honey if desired.
Notes
- To enhance flavor, use homemade bacon grease instead of shortening for a smoky note.
- If you don't have a cast iron skillet, use an oven-safe skillet or baking pan but preheat the fat to get a crispy crust.
- Do not overmix the batter; some lumps help keep the cornbread moist and tender.
- For a dairy-free version, substitute whole milk with any plant-based milk and use vegan butter or oil instead of shortening.
- Leftover cornbread can be stored tightly wrapped at room temperature for up to 2 days or refrigerated for a week.
Nutrition
- Serving Size: 1 slice
- Calories: 235 kcal
- Sugar: 3 g
- Sodium: 135 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 22 mg
