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–+ servings
traditional cornbread in iron skillet
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Cornbread Cooked In An Iron Skillet

Moist, flaky homemade cornbread is SO good. This Cornbread Recipe (easy) is a dump-mix-and bake recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Bread
Cuisine: American
Diet: Vegetarian
Keyword: cornbread, easy cornbread, Southern cornbread
Servings: 8
Calories: 281kcal
Author: Kathy Owen

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

Calories: 281kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 549mg | Potassium: 183mg | Fiber: 3g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 0.04mg | Calcium: 145mg | Iron: 2mg