This moist cornbread is an easy recipe that was inspired by a Mennonite cookbook. The simple corn bread is made extra delicious with the crispy edges from being baked in a cast iron skillet and is my go-to side for a steaming bowl of homemade chili on a cold winter evening. See below the recipe card for step by step photos and notes.
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Cast Iron skillet corn bread
Equipment
- Cast Iron Skillet (linked below)
- Mixing bowl (linked below)
- Spatula (linked below)
Ingredients
- 1 1/4 cup fine yellow corn meal
- 3/4 cup all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup milk
- 1 large egg beaten
- 1/3 cup vegetable or canola oil
optional add-in:
- 1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 425.
- Grease a 10 inch cast iron skillet with olive oil. In a medium sized bowl, mix first 5 dry ingredients, then stir in milk, beaten egg, and cooking oil until the batter is smooth and well combined. Gently stir shredded cheese into the batter (optional).
- Transfer the corn bread batter to the greased cast iron skillet and then bake in the preheated oven for 15-20 minutes, or until a tooth pick inserted in the center comes out clean.
- Allow to cool slightly, then enjoy with butter and honey (optional) and serve with soups and chili or even plain with cup cheese (also optional).
Notes
Equipment needed for this cast iron skillet cornbread:
- Cast Iron skillet Although you could bake this cast iron corn bread in a 8 by 8 inch baking dish, I highly recommend trying it out in a cast iron skillet!
- Mixing bowl I prefer stainless steel mixing bowls because they have always been nice and sturdy and dish washer friendly for me.
- Spatula A spatula is handy for scraping every last drop of corn bread batter (or close) into the skillet!
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Additional Amish and Mennonite homemade bread recipes you may enjoy:
- Homemade whole wheat bread
- Amish honey bread
- Honey oatmeal dinner rolls
- Amish cinnamon apple pumpkin bread
- Amish soft pretzel garlic knots
- Amish zucchini bread
- Amish soft pretzels
Step 1: Grease a 10 inch cast iron skillet with olive oil. In a medium sized bowl, mix first 5 dry ingredients, then stir in milk, beaten egg, and cooking oil until the batter is smooth and well combined. Gently stir shredded cheese into the batter (optional).
Can I use a milk alternative to make this recipe dairy free?
You can use oat milk, almond milk or soy milk instead of whole milk to make this cornbread. According to foodnetwork.com, soy milk is by far the best milk alternative for baking.
Step 2: Transfer the corn bread batter to the greased cast iron skillet and then bake in the preheated oven for 15-20 minutes, or until a tooth pick inserted in the center comes out clean.
What can I use if I don’t have a cast iron skillet?
You can also use an 8 by 8 inch baking dish to bake this corn bread in. I prefer to use a glass baking dish, if baking the cornbread in a baking dish, because I can check the sides and bottom for doneness a little better.
Step 3: Allow the cornbread to cool slightly and top with your favorite toppings, such as butter, honey, spread cheese or queso etc. and enjoy!
Our favorite cornbread toppings:
My family is a little divided on the matter of cornbread toppings. If I make cornbread I feel like I have to make a batch of cup cheese to drizzle over the top. The combination of warm corn bread, melted butter and drizzled cup cheese is a slice of heaven on earth in my opinion. My husband prefers to butter his cornbread and eat it with honey, or honey butter, or then he likes to top his corn bread with a big helping of homemade chili. No matter how you enjoy it, this cornbread recipe is bound to be a winner!
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