Cast-Iron Skillet Cornbread

"A sweet enough Cornbread to have as a dessert."



1 servings



1-1/4 cup flour
3/4 cup finely ground cornmeal
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten

For preparing skillet

1 Tbls. butter and
1 Tbls. oil

Honey Butter

1/2 cup softened butter
2 Tbls. honey


Preheat oven to 400ºF.

In a medium bowl, mix together the flour, cornmeal, sugar, baking powder and salt.
In a separate bowl, mix together the milk, oil and egg.
Add to flour mixture and mix until just moistened.
The batter will be lumpy. Do not overmix or the bread will be tough.
Prepare a 10-inch cast-iron skillet by putting butter and oil into the pan and place into preheated oven for about 5 minutes or until the butter melts.
Once the skillet is prepared, add the batter and place in oven for 20 minutes or until light golden brown and wooden pick comes out clean when inserted into cornbread.
Serve with Honey Butter if desired.

To make Honey Butter:
Beat softened butter for about 30 seconds on medium speed, then add the honey and beat on high for about a minute or until fluffy. Serve on hot Cornbread.

Author's Comments

If you have a well-seasoned skillet, the cornbread
shouldn't stick at all.

Similar Recipes

0 Recipe Reviews