Cast Iron Skillet Cornbread Recipe for Cancer and Chemotherapy

This cornbread is my all time favorite version. Cooking cornbread in a cast iron
skillet leaves a tender center, and a crunchy crispy outside crust. Adding a
little sugar to the recipe bumps up the sweetness and brings out all the
wonderful magical flavors of the cornbread. Requires a 9-12” cast iron skillet.
If you have a 12”skillet double the recipe.

Servings: 8 slices

Author: Chef Ryan Callahan

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Course:

Side Dish

Cuisine:

American

Keywords:

comfort food cornbread Cast Iron Southern Food

🧂 Ingredients

1 cup cornmeal

white or yellow
1 cup flour

all purpose
1/2 cup sugar
4 tsp baking powder
1 whole egg
1/2 tsp salt
1 cup whole milk
1/4 cup canola oil
a little salted butter set to the side

Instructions

1 Preheat oven to 425 or 400 if convection.
2 Take a 9” cast iron skillet and allow to preheat with the oven for at least 30
minutes.
3 Combine all ingredients minus the butter in a large mixing bowl and mix well
until batter is smooth.
4 Remove skillet from oven and pour batter into heated skillet.
5 Put skillet and batter into oven and bake for 15-20 minutes or until an inserted
toothpick comes out clean from the center of the cornbread.
6 Now take butter and rub it all over the hot cornbread!
7 Cut into slices and serve.