This Skillet Cornbread is everything classic cornbread should be: golden and crisp around the edges, tender and moist in the center, and packed with rich, comforting flavor. Baking it in a hot cast-iron skillet gives it that signature crust that crackles slightly when sliced, while the inside stays soft and fluffy. It’s the perfect side dish for soups, stews, chili, barbecue, or a simple weeknight dinner.
The batter comes together quickly with pantry staples, and the optional touch of sugar adds just a hint of sweetness without overpowering the savory corn flavor. As the cornbread bakes, the butter and hot skillet work together to create a beautifully browned base that releases easily and looks just as good as it tastes.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar (optional, for a slightly sweet flavor)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- ½ cup unsalted butter, melted
- 2 tablespoons vegetable oil (for the skillet)
Instructions
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