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–+ servings
Easy cast iron skillet corn bread

Cast Iron skillet corn bread

marilynpeight
This moist and lightly sweetened cornbread is done in a cast iron skillet to get the edges beautifully crispy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Bread
Cuisine American
Servings 6

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

See below for step by step photos. 
Keyword Corn bread, Cast Iron skillet, no buttermilk
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