Skillet Corn Bread

A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 225 Calories

Ingredients

• 1 cup all-purpose flour
• 2 eggs, beaten
• 4 teaspoons baking powder
• 1 tablespoon vegetable oil
• 1 ¼ cups milk
• ¼ cup unsalted butter, melted
• 1 cup cornmeal
• ¾ teaspoon kosher salt

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.

Step 2

Mix milk and cornmeal together in small bowl and let soak for 10 minutes.

Step 3

Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.

Step 4

Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.

Step 5

Pour batter into the skillet.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.