Cast-Iron Skillet Cornbread

1. 1

   Put a 9-inch cast iron skillet in the oven and preheat to 425 degrees F (220 degrees C).

2. 2

   Combine the milk and cornmeal in a small bowl. Let it sit for 10 minutes.

3. 3

   Sift the flour, baking powder, and salt into a mixing bowl. Add the cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.

4. 4

   Take the hot skillet out of the oven. Add the vegetable oil and swirl to coat. Pour out any extra oil, then pour the batter into the skillet.

5. 5

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

• Calories 227.98 kcal Moderate
• Protein 6.18 g Moderate
• Carbs 31.2 g Moderate
• Total Fat 8.87 g Moderate
• Saturated Fat 3.88 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 59.31 mg Moderate
• Sodium 230.49 mg Moderate
• Fiber 2.76 g Low Source
• Sugar 2.48 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 159.86 mg Moderate
• Iron 1.73 mg Low Source
• Potassium 141.23 mg Low Source
• Vitamin A 105.52 mcg_rae Moderate
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.17 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽