It’s time to ditch the jiffy mix and make this delicious skillet cornbread! You can mix it up in a jiffy and quickly be cutting into a steaming hot pan of the best cornbread you’ve ever had. There is something so satisfying about pouring the batter onto the sizzling butter in the preheated skillet and spreading it around.
This cornbread is delicious served with soup, chili, and beans but it’s equally yummy eaten with butter and honey.
List of ingredients needed for Skillet Cornbread:
- cornmeal
- all purpose flour
- sugar or honey – both are delicious
- baking powder
- salt
- milk
- butter – I use salted butter for everything
- eggs
How to make it:
- Put your cast iron skillet in the cold oven and let it heat up while the oven preheats to 425 degrees
- Mix up all your ingredients in a bowl
- Pull the hot skillet out of the oven and melt a tablespoon of butter in it
- Pour the batter into the preheated cast iron skillet and bake.
- Time to eat. Yum, yum!
If you’re looking for a cast iron skillet, this is a good one. My cast iron collection is steadily growing. Cast iron is a good investment and will last forever and can be passed down to your children and grandchildren.
For years, I just didn’t want to give up the easy little cornbread box mix. I had made and tasted lots of homemade cornbread and I wasn’t a fan. Too dense, too sour, just not amazing. But I decided that I was going to change that and started experimenting and this recipe is the result. I was able to finally ditch the box mix with zero regrets and this recipe is our family’s favorite now. Soft and sweet, good enough to eat on its own and the perfect accompaniment for all the soups and chilis and for good old cornbread and beans.
I can’t wait for y’all to try it too and fall in love with it too!
Happy Baking,
~Rachel Ballinger ☕️💕
This skillet cornbread goes really well with the following recipes:
”A lot of living happens in the kitchen.” ~Rachel
Skillet Cornbread
It’s time to ditch the cornbread mix! This recipe is so fast and easy to mix up and so yummy that the kids will want to eat it like cake. Pairs perfectly with chili and taco soup.
Ingredients
Method
- Pre-heat oven to 425 °.
- Place cast iron skillet into oven as it preheats.
- In a large mixing bowl, add the first five ingredients, and stir until well combined.
- Add milk, 4 tbsp melted butter, and egg. Stir until just combined.
- Carefully remove hot skillet from oven and melt 1 tablespoon of butter in it.
- Pour in the batter, spreading around evenly.
- Place skillet back into oven and bake for 18-20 minutes, or until cornbread is lightly browned on top and an inserted knife comes out clean.
- Enjoy!
