Directions
Heat the skillet Preheat oven to 425°F. Place a 9-inch cast-iron skillet in the oven with 2 tablespoons butter while the oven heats. The butter should melt and get slightly foamy.
Mix the batter In a large bowl whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in milk and eggs until just combined. Add melted butter and mix until smooth but not overworked.
Bake Carefully remove the hot skillet from the oven. Pour the batter into the hot buttery skillet — it should sizzle slightly. Bake 18–20 minutes until the top is golden and the center springs back lightly when touched.
Serve Let cool for about 5 minutes, slice, and serve warm with butter or honey.
Recipe Note
Optional:
If you want to take this skillet cornbread in a slightly different direction, fold one of these into the batter before baking.
🌽 Fresh Corn Upgrade
Stir in ¾ cup fresh or frozen corn kernels. You’ll get little bursts of sweetness and extra moisture that make the crumb even more tender.
🧀 Cheddar + Green Chile
Add ¾ cup shredded sharp cheddar and ¼ cup chopped green chiles. It turns the cornbread savory, slightly smoky, and dangerously good next to chili.
🍯 Honey-Butter Finish
Before baking, drizzle 1 tablespoon honey over the batter. It caramelizes lightly in the oven and gives the top a glossy, sweet-savory finish.
Nutrition
Nutrition Serving Size
Estimated per serving
Calories 210,
Carbs
30 grams
(11%),
Protein
5 grams
(13%),
Fat
8 grams
(17%),
Fiber
2 grams
(11%),
Sugar
4 grams
(7%),
Sodium
320 milligrams
(22%)
