Skillet Cornbread Recipe – a delicious recipe with unsalted butter, ground yellow cornmeal, flour, baking powder, sugar, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 425 degrees F and arrange a rack in the middle.
2
Once oven is hot, place butter in a large cast iron skillet and place in the oven until heated through and butter is melted, about 5 minutes.
3
Meanwhile, combine cornmeal, flour, baking powder, sugar, and salt in a medium bowl and whisk until evenly combined; set aside.
4
Remove skillet from oven, pour butter into a large bowl and return skillet to oven.
5
Add milk and eggs to butter and whisk until smooth.
6
Add cornmeal mixture to milk mixture and stir until moistened through, about 20 to 30 strokes (it should resemble pancake batter).
7
Immediately pour batter into skillet and smooth out.
8
Bake until a toothpick inserted into the center of the bread comes out clean, about 20 minutes.
9
Slice and serve.
533
kcal
Calories
28
g
Fat
55
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tablespoons unsalted butter (3/4 stick), 1 1/2 cups fine ground yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and more.
Yes, Skillet Cornbread Recipe 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
