Ingredients

• 1 cup whole milk
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon table salt
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted
• 2 tablespoons vegetable oil (plus extra for skillet)

Prep and Soak the Cornmeal

Preheat your oven to 425°F (220°C) by placing a 9″ cast-iron skillet inside.

In a small bowl, combine 1 cup whole milk with 1 cup cornmeal. Allow it to soak for 10 minutes.

Mix the Batter

In a medium bowl, sift together 1 cup all-purpose flour, 4 teaspoons baking powder, and 3/4 teaspoon table salt.

Add the soaked cornmeal mixture, 2 lightly beaten large eggs, 1/4 cup melted unsalted butter, and 2 tablespoons vegetable oil.

Mix until smooth, about 1 minute.

Bake the Cornbread

Carefully remove the preheated skillet from the oven. Add a bit of oil to coat, then discard any excess. Pour the batter into the skillet and return it to the oven.

Bake until a toothpick inserted into the center comes out clean, about 18–23 minutes.

Serve

Let the cornbread rest in the skillet for 5 minutes. Cut into wedges and serve warm.

Print Pin

Southern Style Cast Iron Cornbread

Southern style cast iron skillet cornbread with a golden crust and moist, tender interior. Sweet corn flavor melds with buttery undertones and a hint of salt. Perfect for any meal.

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Cooling Time 5 minutes mins

Total Time 33 minutes mins

Ingredients

• ▢ 1 cup whole milk
• ▢ 1 cup yellow cornmeal
• ▢ 1 cup all-purpose flour
• ▢ 4 teaspoons baking powder
• ▢ 3/4 teaspoon table salt
• ▢ 2 large eggs lightly beaten
• ▢ 1/4 cup unsalted butter melted
• ▢ 2 tablespoons vegetable oil plus extra for skillet

Instructions

• Preheat oven to 425°F (220°C) with a 9″ cast-iron skillet inside.
• In a small bowl, combine 1 cup whole milk with 1 cup cornmeal. Soak for 10 minutes.
• Sift together 1 cup all-purpose flour, 4 teaspoons baking powder, and 3/4 teaspoon table salt in a medium bowl. Add soaked cornmeal mixture, 2 lightly beaten large eggs, 1/4 cup melted unsalted butter, and 2 tablespoons vegetable oil. Mix until smooth, about 1 minute.
• Carefully remove preheated skillet, add a bit of oil to coat, discard excess. Pour batter into skillet and return to oven.
• Bake until a toothpick inserted into the center comes out clean, about 18–23 minutes.
• Rest cornbread in skillet for 5 minutes. Cut into wedges and serve warm.