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