Cast Iron Skillet Cornbread (12" Skillet)
Side Dish
Ingredients
1 1/2 Tbs butter (for buttering the skillet)
1 1/2 cup flour
1 1/2 cup cornmeal
1 cup sugar
1 1/2 tsp salt
1 Tbsp + 1 1/2 Tsp baking powder
2 eggs
1 1/2 cup milk
1/2 cup vegetable oil
Honey Butter
2 Parts Butter, 1 Part Honey
Directions
Note: Don’t overmix the batter. It should be lumpy/craggy – not smooth. Overmixing will make your final product less fluffy. You want it to be light and fluffy.
Preheat oven to 400F and lightly grease an 10 inch cast iron skillet (10" at the bottom, 12" at the top) with butter.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
• In another bowl blend the egg, milk and vegetable oil until well combined.
• Add wet ingredients to dry ingredients and mix until just combined.
• Pour batter into skillet.
• Bake for 30 to 35 minutes until golden brown, and a toothpick comes out clean.
• Remove skillet from oven, and cool slightly before serving.
Notes
6 Tbs Butter, 3 Tbs Honey is about the right amount of honey butter for us. (This is tripled from original as we usually run out)
For 8" top measured skillet, make 1/3 of this recipe