Cast Iron Skillet Baked Cornbread Recipe

Name: Cast Iron Skillet Baked Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cornmeal; 3/4 cup all-purpose flour; 1 teaspoon salt; 2/3 cup sugar; 1 tablespoon baking powder; 1 1/4 cups milk; 1/4 cup oil (vegetable or canola NOT olive oil); 2 eggs; 3 tablespoons butter, melted; 3 -4 3 -4 tablespoons Crisco (for oiling skillet) or 3 -4 tablespoons lard (for oiling skillet)

Servings: persons

1 1/4 cups cornmeal
3/4 cup all-purpose flour
1 teaspoon salt
2/3 cup sugar
1 tablespoon baking powder
1 1/4 cups milk
1/4 cup oil (vegetable or canola NOT olive oil)
2 eggs
3 tablespoons butter, melted
3 -4 3 -4 tablespoons Crisco (for oiling skillet) or 3 -4 tablespoons lard (for oiling skillet)

1
Position oven rack in the middle of your oven, preheat oven to 350, place skillet in cold preheating oven in center of the middle rack.
2
In a medium bowl combine all dry ingredients.
3
In a separate smaller bowl combine wet ingredients, mixing thoroughly.
4
Combine wet ingredients into dry and mix until well blended.
5
Slide the oven rack, with the skillet on it, out and place last of the butter into hot skillet. Immediately pour batter into hot skillet, and slide oven rack into place.
6
Bake for 18 - 20 minutes or until toothpick inserted into center comes out clean.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups cornmeal, 3/4 cup all-purpose flour, 1 teaspoon salt, 2/3 cup sugar, and more.

Yes, Cast Iron Skillet Baked Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cast Iron Skillet Baked Cornbread

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