Here’s a classic, golden Skillet Cornbread recipe that’s crispy on the outside and soft on the inside:
🥣 Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (optional, for slight sweetness)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 eggs
- ¼ cup melted butter or vegetable oil
- 2 tbsp butter for the skillet
👩🍳 Instructions
1️⃣ Preheat the Skillet
- Preheat oven to 425°F (220°C).
- Place a 9-inch cast-iron skillet in the oven with 2 tbsp butter to melt while heating.
2️⃣ Mix the Batter
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, and melted butter/oil.
- Combine wet and dry ingredients until smooth.
3️⃣ Bake
- Carefully remove hot skillet from oven and pour in batter.
- Return skillet to oven and bake 20–25 minutes until golden brown and a toothpick comes out clean.
4️⃣ Serve
- Let cool slightly, then slice and serve warm with butter, honey, or your favorite chili.
💡 Tips
- Extra crispy: Use cast iron and preheat the skillet.
- Cheesy version: Fold in ½ cup shredded cheddar.
- Add-ins: Corn kernels, jalapeños, or herbs for flavor variety.
If you want, I can give a super-easy 15-minute stovetop skillet cornbread version that doesn’t even need an oven.
