Description

This classic Cast Iron Skillet Cornbread recipe yields a moist and slightly sweet bread with a golden crust. Prepared using yellow cornmeal, flour, and a hint of sugar, it is baked right in a preheated cast iron skillet for a crispy edge and tender inside. Perfectly paired with butter and honey, this easy-to-make cornbread brings nostalgic flavors reminiscent of a grandma’s kitchen.

Ingredients

Scale

Fat

3 tablespoons shortening (butter or bacon grease)

Dry Ingredients

2 cups yellow cornmeal
1 cup all-purpose flour
2 teaspoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda

Wet Ingredients

1 large egg
1 1/2 cups whole milk

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Instructions

Preheat and Melt Shortening: Preheat the oven to 400 degrees F. Place the 3 tablespoons of shortening in a 12-inch cast iron skillet and put it into the oven to melt the shortening and preheat the skillet for a crispy crust.
Mix Dry Ingredients: In a large mixing bowl, combine 2 cups yellow cornmeal, 1 cup all-purpose flour, 2 teaspoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon baking soda. Stir together evenly.
Add Wet Ingredients: Add 1 large egg and 1 1/2 cups whole milk to the dry ingredients. Whisk gently until combined but do not overmix; the batter should remain slightly lumpy for the best texture.
Prepare Skillet and Pour Batter: Carefully remove the hot skillet from the oven and swirl the melted shortening around to coat the bottom and sides. Immediately pour the batter into the hot skillet.
Bake the Cornbread: Bake in the preheated oven at 400 degrees F for 30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
Cool and Serve: Remove from oven and let cool for 5 minutes. Cut into 10 slices and serve warm or at room temperature. Enjoy with butter and a drizzle of honey for a traditional touch.

Notes

This cornbread is best served warm with butter and honey for a nostalgic, comforting flavor.
Do not overmix the batter to keep it light and tender; slight lumps are ideal.
If shortening is unavailable, butter or bacon grease can be used as a substitute to add flavor and moisture.
A 12-inch cast iron skillet ensures even cooking and a crispy crust; avoid using smaller pans to maintain thickness and texture.
Leftover cornbread can be stored wrapped at room temperature for two days or refrigerated for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 235 kcal
Sugar: 3 g
Sodium: 135 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 22 mg