Cornbread Recipe
My easy cast-iron Cornbread recipe is perfect for serving with chili, stew, or any of your Southern favorites! It bakes up fast with a perfectly crisp crust.
Servings 8 to 10 servings
Calories 284kcal
Equipment
- 9” round cake pan or 9” cast-iron skillet
- Mixing Bowls
Ingredients
- 1½ cups fine yellow cornmeal (220g)
- ¾ cup all-purpose flour (90g)
- ¼ cup granulated sugar (50g)
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1½ cups whole milk (360ml)
- ¼ cup unsalted butter melted (56g)
- 1 large egg
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and egg.
- When the oven is preheated, add the oil to a 9-inch round cake pan or cast-iron skillet and place the pan in the oven to heat for 5 minutes.
- Once the pan has been in the oven for 5 minutes, make a well in the center of the flour mixture. Pour the milk mixture into the flour mixture, and whisk together just until combined. Remove the hot pan from the oven and immediately pour in the batter. (The batter should sizzle!)
- Bake for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. For a crisp crust, remove it from the pan immediately by inverting the cornbread onto a wire rack. Let it cool for 5 to 10 minutes before serving.
Video
Notes
- Let the cornbread cool slightly (even if you like a hot slice!). This will give the bread time to release heat and steam, letting the crust crisp up and the interior be the right texture. If you cut it immediately, it can feel gummy because the hot interior crumb will smash with your knife.
Nutrition
Calories: 284kcal | Carbohydrates: 39g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 716mg | Potassium: 188mg | Fiber: 3g | Sugar: 9g | Vitamin A: 285IU | Calcium: 124mg | Iron: 2mg