Skillet Corn Bread

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A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.


  • 1 ¼ cups milk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 2 eggs, beaten
  • ¼ cup unsalted butter, melted
  • 1 tablespoon vegetable oil


Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.

Mix milk and cornmeal together in small bowl and let soak for 10 minutes.

Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.

Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.

Pour batter into the skillet.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Prep time: 10 mins / Cooking time: 20 mins / Total time: 40 mins

Serving: 8 / Yield: 8 servings

Calories: 224.6

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