Here’s a golden, slightly sweet, and perfectly crispy Skillet Cornbread recipe—ideal for serving with chili, soups, or barbecue 🌽🧈
🌽 Skillet Cornbread
🧾 Ingredients (serves 6–8)
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (optional, adjust to taste)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter (plus extra for skillet)
👩🍳 Instructions
1. Preheat oven & skillet
- Preheat oven to 400°F (200°C).
- Place a 9-inch cast-iron skillet in the oven to heat while you prepare the batter.
2. Make the batter
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix milk, eggs, and melted butter.
- Stir wet ingredients into dry ingredients until just combined.
3. Bake in the skillet
- Carefully remove the hot skillet from the oven and brush with butter.
- Pour batter into the skillet and smooth the top.
- Bake 20–25 minutes until golden brown and a toothpick comes out clean.
4. Serve
- Slice directly from the skillet.
- Serve warm with butter, honey, or alongside your favorite main dish.
💡 Tips
- Crispy edges: Use a preheated cast-iron skillet.
- Extra flavor: Add corn kernels, diced jalapeños, or shredded cheese to the batter.
- Moist texture: Don’t overmix the batter.
🍽️ Variations
- Cheesy cornbread: Fold in ½ cup shredded cheddar.
- Sweet cornbread: Increase sugar to ⅓ cup or drizzle honey on top.
- Herb cornbread: Add chopped rosemary, thyme, or chives.
I can also give a quick 15-minute stove-top skillet version that’s soft inside and golden outside without using the oven 🌽🔥.
Do you want me to do that?
