Crusty Southern Cast-Iron Skillet Cornbread

🧂 Ingredients

• 1 cup corn meal

  yellow or white, regular or stone-ground
• 1 cup all purpose flour

  can substitute whole wheat flour or 50/50 blend
• 4 tsp baking powder

  1 Tbsp + 1 tsp
• 1 tbsp granulated sugar
• ½ tsp salt
• 1 cup whole milk or buttermilk
• 1 large egg
• ¼ cup fat- butter, oil, or lard

Instructions

• 1 Preheat the oven to 425℉. Place a rack in the center of the oven and preheat an
  8-10" cast iron pan or two corn stick pans.
• 2 Mix dry ingredients in a medium sized mixing bowl, whisking them together until
  well combined. Whisk the egg and milk together.
• 3 When the oven is preheated and the pan is very hot, add the butter or oil to the
  pan and let melt until bubbling hot.
• 4 Whisk or stir the egg-milk mixture into the dry ingredients, and mix until the
  batter is just smooth.
• 5 Carefully pour the batter into the hot fat in the skillet. The fat will sizzle
  so use caution. Spread the batter out in the pan, though it will spread as it
  bakes.
• 6 Bake the cornbread immediately, until the top is golden brown and a skewer
  inserted into the center comes out clean, about 20-23 minutes for a skillet and
  less time for muffins or corn stick pans.

Nutrition Info