CAST IRON SKILLET CORNBREAD
Cornbread lovers all agree! There’s no better cornbread than cast iron skillet cornbread. It compliments a variety of southern cooking, is light and sweet, and is simple to make. With a properly seasoned skillet it pops right out of the pan onto the cooling rack. No trying to dig it out with a spatula and easy to slice in whatever shapes suit the meal being prepared. We enjoy ours especially with ham and beans and diced onion on top. This recipe was done in a 10.5 ” skillet which should take care of 4 hungry people, but we have other skillets available on our skillet page.
Cast Iron Skillet Cornbread
Combine all dry ingredients and whisk together thoroughly.
Beat egg and whisk in milk and vegetable oil.
Add wet ingredients to dry ingredients and whisk till batter is smooth and lump free.
Preheat oven to 400 degrees. Lightly coat a 10" Cast Iron Skillet with spray cooking oil and transfer batter to skillet. Place on center rack in oven and bake for 20 minutes. Remove and let stand for 10 minutes before flipping onto cooling rack. Slice warm and serve.
One of the best things to ever come out of a Cast Iron Skillet is cornbread. Simple, easy to make, and pops right out of the pan. We like ours served with ham and beans on top, topped off with diced onions, and a dab of ketchup or hot sauce.