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! See below the recipe card for step by step photos.
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Cast Iron skillet corn bread
- Cast Iron Skillet (linked below)
- Mixing bowl (linked below)
- Spatula (linked below)
- 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
- 1/2 cup shredded cheddar cheese
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.
- 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!
Step 1: Combine Dry Ingredients then add the wet ingredients and whisk until well combined and smooth.
Step 2: Pour into a greased 9-10 inch cast iron skillet and bake until a toothpick inserted in the center comes out clean.
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!
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