Cast Iron Skillet Cornbread Recipe
Create Southern-style cast iron skillet cornbread easily! Tender and fluffy with crispy edges using just 4 pantry ingredients. Perfect side for soups, BBQ, or casseroles.
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Servings: 8
Ingredients
- 2 cups cornmeal mix self rising
- 6 tablespoons vegetable oil divided
- 1 ¼ cup milk
- 1 large egg
Instructions
- Preheat the oven to 425F. Place 2 tablespoons oil in the skillet, turn to coat the bottom and place in the oven.
- In a large bowl, combine the cornmeal mix, 1/4 cup vegetable oil, the milk, and the egg.
- Mix until just combined. Do Not Over Mix.
- Carefully remove the hot skillet from the oven. Pour the cornbread batter into the skillet.
- Bake the cornbread in the oven for 20 minutes or until golden brown.
- Remove and let cool for a few minutes.
- Cut into wedges and enjoy!
Notes
- Screaming hot skillet - Preheat the cast iron until very hot so batter creates extra crispy bottom crust. This recipe works best in 8-inch skillet. Use bacon drippings instead of oil for added smoky flavor.
- Better flavor - Buttermilk and eggs (instead of regular milk) give a richer taste. Sprinkle in homemade seasonings for flavor twists.
- Don't over mix - Mix the batter just until combined. Slight lumps are fine (over mixing creates tough cornbread).
Nutrition
Serving: 1 | Calories: 270kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 584mg | Potassium: 154mg | Fiber: 3g | Sugar: 2g | Vitamin A: 217IU | Calcium: 177mg | Iron: 2mg
