Simple Country Cast-Iron Skillet Cornbread
Cornbread is one of those dishes that is not difficult to make, yet easy to mess up, depending on your guest taste. There are so many variations to cornbread you can have sweet cornbread, dry cornbread, buttery cornbread, jalapeño cornbread, corn filled cornbread, and the list goes on and on.
But if you’re looking for a simple country skillet cornbread variation that pairs well with any dish including but not limited to cornbread stuffing than look no further, I got you.
This southern country skillet cornbread will pair well with any side vegetable including beans, peas, greens and stew. It will not over power with sweetness, coarseness or bitterness (trust me, I’ve had some down right awful cornbread before).
There’s only two tricks to this perfect cornbread.
Using a cast iron skillet. Lodge is one of my favorite brands of cast iron skillets to use. They have a nice weight to them, come pre-seasoned and are durable.
Don’t overcook it! The fastest way to a dry, cough-inducing cornbread is to over cook it. Setting a timer isn’t good enough. Oversight is a must (I tell my daughter this all of the time when baking) because all ovens don’t cook the same. One may cook a little faster(smaller ovens or convection ovens), or a little slower (bigger ovens or older model ovens). So, it’s about knowing your equipment & keeping a good eye on it! This cornbread is done once it’s golden brown and the center comes out toothpick clean!
Have you tried this recipe? Let me know what you think! Have any cornbread horror stories? I like a good laugh, share ‘em below!
Country Cast-Iron Skillet Corn Bread
Equipment
- 1 9 -inch Cast-Iron Skillet
- 1 Sifter Optional
- 1 Mixing Bowl
- 1 Mixing Spoon
Ingredients
- 1 cup Flour
- 4 tbsp Baking Powder
- 1 cup Cornmeal
- 2 Eggs, beaten
- 1/4 cup Cooking oil of choice
- 1 cup Buttermilk (optional), or milk
- 1 tbsp Sugar
Instructions
- Preheat your oven to 425
- Grease the bottom and side of cast-iron skillet. Place in the oven while you are preparing the batter.
- Sift flour, baking power and salt into a bowl.
- Add cornmeal and blend ingredients with a spoon.
- Add eggs, oil, milk and sugar. Lightly stir all of the ingredients together.
- Remove the skillet from the oven and pour in the batter.
- Bake on the middle rack for 20 minutes or until a toothpick or a fork poked in the center comes out clean.
