🌽🔥 Bayou Classic Cast Iron Wedge Cornbread Skillet
This is a Southern-style cornbread baked in a cast iron skillet, giving it a golden crust and tender, slightly crumbly interior. Using the Bayou Classic skillet ensures even heat and that signature crispy edge.
🧾 Ingredients
- 1 cup yellow 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 unsalted butter, melted (plus extra for greasing skillet)
- Optional: ½ cup corn kernels or cheddar cheese
👩🍳 Instructions
1. Preheat Skillet
- Preheat oven to 425°F (220°C).
- Place ¼ cup butter in the cast iron skillet and let it melt while the oven heats.
2. Make the Batter
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, and melted butter.
- Pour wet ingredients into dry and stir until just combined (do not overmix).
- Fold in optional corn or cheese if desired.
3. Bake
- Carefully remove hot skillet from oven and pour batter in (it should sizzle slightly).
- Bake 20–25 minutes, until a toothpick comes out clean and edges are golden brown.
4. Serve
- Let cornbread cool 5 minutes before cutting wedges.
- Serve with butter, honey, or jam.
⭐ Pro Tip:
For extra crispy edges, preheat the skillet in the oven without butter, then add just a little butter before pouring batter.
I can also create a copycat Bayou Classic wedge cornbread recipe with a buttery, flaky interior and crispy edges, ideal for pairing with fried chicken or chili.
Do you want me to do that?
