Cast Iron Skillet Baked Cornbread

"This is the result of the highly successful method of 'Trial and Error' to find the "perfect" cornbread for my 10" Cast Iron Skillet. Enjoy! This can be baked in other dishes (8x8, 9x9, muffin tins, larger or smaller skillets etc and the doubled recipe fills a 9x13) but I do not have baking times for those. *Updated directions 2/16/2015*"
 
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photo by HopeK photo by HopeK
photo by HopeK
Ready In:
35mins
Ingredients:
10
Yields:
1 skillet
Serves:
8-12
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ingredients

  • 1 14 cups cornmeal
  • 34 cup all-purpose flour
  • 1 teaspoon salt
  • 23 cup sugar
  • 1 tablespoon baking powder
  • 1 14 cups milk
  • 14 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)
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directions

  • 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.
  • In a medium bowl combine all dry ingredients.
  • In a separate smaller bowl combine wet ingredients, mixing thoroughly.
  • Combine wet ingredients into dry and mix until well blended.
  • 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.
  • Bake for 18 - 20 minutes or until toothpick inserted into center comes out clean.

Questions & Replies

  1. Anyone wherever make cornbread with corn flour instead of cornmeal?
     
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Reviews

  1. I am not a baker so this is about as adventurous as I get in this area. The recipe was clear and straight-forward and I followed it easily. The finished bread was light and moist. I would cut back on the sugar next time as I found it a little too sweet for our taste. It also didn't hold together as well as I might have hoped and I will have to examine things to know if that was due to some error on my part or just the nature of this cornbread.
     
  2. Is there anything better than finding a perfect recipe??? This is fabulous cornbread - light, sweet and the directions are spot-on. I only did one thing differently, and that was to swirl the butter in the hot cast iron skillet to coat the sides before adding the batter. My skillet is new and not seasoned for long so I expected the batter to stick. Not so. And by the by, I used butter all the way because, of course, everything IS better with butter. DH loved it and considers it cake (oh these Italians who don't get the concept of sweet/savory.) That said, I may reduce the sugar a bit next time (tonight!) just to see. A thousand thanks Doodle Pirate for working this one out. I now have a happy future without dry or gummy or gritty cornbread!
     
  3. Excellent recipie with tasty results. Straightforward and easy to make. Anyone who tries to make this without greasing the pans will be sorry. I used vegtable shorting and it worked perfectly. 5 stars.
     
  4. This is a very easy and tasty recipe! I just started using a cast iron skillet and this was my second time using it. Loved the corn bread! I did have to increase the bake time by 15 mins to get the center to finish. Was a beautiful brown on the bottom too.
     
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RECIPE SUBMITTED BY

A transplanted Yooper, culinarian, gardener and lunch lady all rolled into one! I'm living in Upstate New York, along with the love of my life, our daughter and a menagerie of animals. Currently working on healthier relationships with my food choices. Learning to love quinoa was easy. Kale - not so much!
 
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