Cornbread is a delicious accompaniment for any soup or salad. Moist and fluffy cornbread with a crispy bottom and sides can be made in a cast iron skillet. I love the crispiness!
I don't want leftover cornbread unless it is warmed up in the air fryer so the crispy factor is still there! Of course it's okay warmed up in the microwave if you are just going to crumble it up into a bowl of vegetable soup. Oh my, my mouth is watering.
Cornbread Recipe For Iron Skillet
This Cornbread Recipe (Easy) is a dump-mix-and bake simple recipe. It is based on James Beard's recipe found in his American Cookery cookbook, which is a terrific basic cookbook.
I love cornbread with soup, stew, roast beef—anything. I like to make it in a cast-iron frying pan that has been seasoned well (so it doesn't stick). The iron skillet is a must for the crispy crust.
Do you have a cast-iron pan? Or, better yet, a cornpone pan? I find them invaluable in my kitchen. The cornpone pan allows the cornbread to get nice and crispy on the outside and stay soft and delicious inside.
What You Need
You need a mixing bowl, measuring cups and spoons, a wire whisk or mixer, and a pan to bake your cornbread in for this recipe. But what you really want is a cornpone pan, cast iron skillets, fun dishes and lovely glassware, am I right?
History Of Cornbread
Cornbread was first made by Native Americans, who used corn (maize) as a staple. Their first versions were made with corn ground into meal, mixed with water, and cooked on hot stones.
When the European settlers came to America, they added wheat flour and dairy products to the mix. I'm glad they did. Cornmeal mixed with water and cooked doesn't sound that great.
Various areas of the country have their own versions of cornbread. I believe the Northerners like a little sugar in theirs. No sugar for me.
And now we have all kinds of variations like hush puppies, Mexican cornbread, and hot water cornbread made with water and cornmeal mix...not just cornmeal.
Cornbread Cooked In An Iron Skillet
Author: Recipe Idea Shop
Ingredients
- 1 ½ cup yellow cornmeal
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 3 eggs
- 1 cup milk
- ¼ cup cream
- ⅓ cup melted butter
Instructions
- Heat oven to 450 degrees.
- Pour canola oil in the bottom of an 8-inch cast iron skillet and put the skillet in the oven for 15 minutes to season it.
- Dump out the excess oil before putting the cornbread in it.
- In a large mixing bowl, mix all of the dry ingredients.
- Melt the butter.
- Pour the milk and cream into the butter to cool it.
- Add the eggs and mix well.
- Pour the wet ingredients into the dry mixture and mix well.
- Pour the batter into the hot cast iron skillet and bake at 450 degrees for 18-20 minutes until the bread pulls away from the sides and the top is turning golden brown.
Nutrition (may vary depending on ingredients and amounts used)
Premixed Cornmeal Mix vs Making Your Own At Home
Store-bought cornmeal mix usually contains cornmeal, flour, and a leavening agent like baking powder, while cornmeal is just ground corn. The premixed kind is easier, of course, but making your own cornmeal mix at home has its advantages.
You might be like me and prefer more cornmeal in your cornbread or maybe you don't like as much cornmeal. When you make your own mix you can adjust the flour to cornmeal ratio, add more or less baking powder, and go ahead and add salt too.
Related Recipes
- Jalapeno Corn Bread
- Corn and Quinoa Cornbread
- Amazing Gluten Free French Bread
- Gluten Free Dairy Free White Bread
- Dillie Bread
