Cornbread in a Skillet

Serves 6 to 8

We love cornbread. Our traditional recipe, using an 8x8 pan, results in discoloration of the pan due to heating it in a hot oven when covered with oil. We found this approach, using a 10" cast iron skillet, that we like even better and there's no damage to the pan. Use the usual care with cast iron when cleaning.

Preheat oven to 450F; lightly oil the skillet and heat in the oven while mixing ingredients.

1 1/2 cups corn meal

1 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 1/2 cups milk or buttermilk

1/4 cup (3 tbsp) canola oil

3 large eggs

3 tbsp melted butter

  1. Place the dry ingredients in a large bowl and mix with a whisk.
  2. Break the eggs in another bowl and add the milk and oil. Beat lightly with a whisk.
  3. Place the butter in a 2-cup measure and melt in the microwave.
  4. Add the egg and milk mixture to the dry ingredients and whisk to combine.
  5. Add the melted butter to the batter and combine.
  6. Remove the skillet from the oven and pour the batter into it.
  7. Bake for 20 minutes, or until lightly browned.

Serve with: Maple syrup or blueberry sauce.

Source: Adapted from Cooking Light, November 2015.

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