How to make crispy cast-iron skillet cornbread
Golden and crispy cornbread made in a cast-iron skillet is a perfect side to any meal. Quick to stir together and only 20 minutes to bake. Drizzle (or drench) in honey to get a dessert and side dish all in one.
Servings 4 people
Equipment
- Two mixing bowls
- Mixing spoon or whisk
- Cast-iron skillet
Ingredients
- 1 ½ cups cornmeal
- 1 cup flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- ½ cup milk
- 2 eggs
- 8 tablespoons butter melted
Instructions
- Preheat the oven to 425 degrees. Place the cast-iron in the oven while it heats up.
- Whisk all the dry ingredients in one bowl and all the wet ingredients, minus two tablespoons of the melted butter, in another bowl.
- Combine the wet and dry ingredients together.
- Carefully remove the cast-iron skillet from the oven and pour the extra two tablespoons of butter in the pan. You may want to wait a few minutes for it to cool slightly so the butter doesn't burn. Then pour in the cornbread mixture and listen to that sizzle!
- Bake for 15 - 20 minutes or until perfectly golden brown on top.