Prep 10 mins
Cook 20 mins
This is the only way I will make cornbread now. Hubby bought me a 12 "Lodge cast iron skillet and since I had always heard my grandma talk about how good cornbread was in a skillet I tried it. This is her recipe with a few tweaks of my own. Its great hot,right out of the oven, with butter and honey. I also serve it with stews and soups. Enjoy
- 709.77 ml cornmeal, I use yellow
- 532.32 ml flour
- 14.78 ml salt
- 12.32 ml baking powder
- 9.85 ml baking soda
- 59.16 ml sugar, rounded
- 3 eggs
- 473.18 ml milk
- 118.29 ml butter, melted
- 14.79 ml canola oil or 14.79 ml olive oil, for the skillet
- Set your oven to 425°F and then add the tbsp of oil to your skillet. Place the skillet in the oven while it comes to temperature.
- In the meantime, mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
- In a separate bowl beat the eggs and then add the milk and the melted butter.
- Add this into the dry ingredients and mix until blended, if needed you could add a touch more milk, but batter should be thick.
- Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also. Serve right away with butter and honey, or jam. FYI - I use a 12 inch skillet for this recipe.
The only things I changed were using white cornmeal (it was what I had) and splenda sugar blend. I should've added more sugar, since I like sweet cornbread. I used a 10 inch pan and had to cook an additional 10 minutes to make sure the inside was cooked through. It was a bit dry for my taste, but would probably be good with butter and jam, like the other reviewers suggested.
This was an excellent recipe. I used Whole what flour (white wheat berries freshly ground), whole grain cornmeal, and soymilk for the milk. I also added another 4 tablespoons sugar (organic unbleached cane sugar). I had to add significantly more milk, (around two cups, I believe) probably because the whole grains soaked up much more than refined grains would. The crust was divine. By itself, it was slightly dry, but add some butter and it was awesome. The best cornbread I've ever had. I'm going to use the recommended amount of sugar when I make it into cornbread stuffing. My southern husband actually prefers Yankee cornbread (imagine that!) so I added a little more sweetness for him. This cornbread is fantastic with strawberry freezer jam.
NUMMY cornbread- thanks so much!