- Preheat the Oven: Preheat your oven to 200°C (400°F). Place a cast-iron skillet inside the oven with the vegetable oil added. Heating the skillet and oil ensures a crisp, golden crust once the batter hits the pan.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar (if using), baking powder, and salt. Whisking evenly distributes the leavening for consistent rise.
- Prepare the Wet Ingredients: In a separate bowl, beat the eggs lightly, then mix in the milk and melted butter until smooth and fully combined. The butter adds richness and keeps the cornbread moist.
- Combine the Batter: Slowly pour the wet ingredients into the dry ingredients, stirring gently just until combined. The batter should be thick but pourable. Avoid overmixing, as this can make the cornbread dense.
Baking and Serving
- Add Batter to Skillet: Carefully remove the hot skillet from the oven using oven mitts. Pour the batter into the skillet — it should sizzle slightly on contact, which helps form that signature crust. Use a spatula to spread the batter evenly.
- Bake: Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Rest and Serve: Remove the skillet from the oven and allow the cornbread to rest for 5–10 minutes. This helps it set and makes slicing easier. Cut into wedges and serve warm.
Serving Suggestions
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