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Cast Iron Skillet Cornbread

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“This is sort of in tandem with my other cornbread recipe because I learned to make cornbread two ways: Hard, more fried-like, and cake like. This is the second recipe in the cornbread series, and is the harder, more fried type.”
READY IN:
32mins
SERVES:
4-5
YIELD:
1 six and a half inch skillet
UNITS:
US

Ingredients Nutrition

  • 1 cup cornmeal mix
  • 34 cup milk
  • 1 egg
  • 2 tablespoons oil -can use olive oil, I have not tested this with applesauce, just yet
  • 12 cup sweet unsalted butter, -have used it instead of oil to prepare the pan. comes out delicious but mind you don't burn it

Directions

  1. 1. Pre-heat oven to 350°.
  2. 2. Mix batter- if using butter, cut off about two tablespoons for the pan, melt the rest and mix it into the batter. If using oil, use 1 tablespoon in the skillet.
  3. 3. Put 1 or 2 tablespoons of oil in skillet and heat on low flame on stovetop burner.
  4. 4. When oil in skillet is begins to smoke a little, pour in batter.
  5. 5. Bake at 350° for 20 minutes.
  6. 6. Broil or toast for 1 or 2 minutes.

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