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Skillet Cornbread

Annette Zito, KitchAnnette™
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

  • • 1 cup yellow cornmeal
  • • 1 cup all-purpose flour
  • • 4 tsp baking powder
  • • 2 tbsp sugar
  • • 1/2 tsp salt
  • • 1 cup milk
  • • 4 tbsp butter melted
  • • 1 large egg beaten
  • • 2 tbsp butter for skillet

Instructions

  • Place 10“ cast iron skillet in the center rack of the oven and heat to 425°F.
  • Whisk corn meal, flour, baking powder, sugar, and salt in a large bowl. Set aside.
  • In a small bowl, mix in milk, melted butter, and egg, then pour into dry ingredients. Whisk until just combined.
  • Remove skillet from the oven, grease with remaining butter, spread the batter evenly, and bake for 20 to 25 minutes or until golden brown. A tester inserted into the center should comes out clean. Cool for about 10 minutes before serving.

Notes

You can use an 8x8" square pan or 9” pie plate instead of the skillet. No preheating required.Just grease before adding the batter and bake as above.
If you want to use a muffin tin, again, no preheating. Just grease before adding the batter BUT check them after 15 minutes - smaller "little cakes" will cook faster.