Skillet Cornbread in Cast Iron

Name: Skillet Cornbread in Cast Iron
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 8 servings
Cuisine: Soul Food, Southern Recipes, American
Ingredients: 2 whole Eggs; 1.5 cups Milk; 0.5 tsp Salt; 2.5 cups Self-Rising Cornmeal; 2 tbsp Shortening; 3 tbsp Vegetable Oil

Breakfast 🍳Side Dish 🥗Snack 🍿 Soul Food 🇺🇸Southern Recipes 🇺🇸American Sugar-Free Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Skillet Cornbread in Cast Iron bakes up with a crunchy, golden crust and a tender, pleasantly dry crumb that highlights pure corn flavor. It’s minimally sweet, making it perfect alongside chili or barbecue, and just as good with a swipe of butter and a drizzle of maple syrup. Serve it warm for weeknight dinners, potlucks, or cozy weekend breakfasts.

Prep15 mins
Cook27 mins
Serves8
DifficultyEasy

1

Preheat the oven to 450 degrees F (230 degrees C).
2

Whisk the eggs in a large bowl until light and frothy; stir in the milk.
3

Stir in the cornmeal and the salt.
4

Add the oil and stir until the batter is smooth.
5

Place the shortening in a 10-inch cast iron skillet; heat the skillet in the preheated oven until the shortening is melted, 2 to 3 minutes.
6

Remove the skillet and pour in the batter.
7

Return the skillet to the oven and bake until the corn bread is lightly browned, 25 to 30 minutes.
8

Remove the skillet from the oven immediately and cover it with a wooden cutting board.
9

Using oven mitts, invert the skillet and tip the corn bread onto the cutting board.
10

Cut into 8 wedges.