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.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

225 calories; protein 5.8g 12% DV; carbohydrates 28.1g 9% DV; fat 9.9g 15% DV; cholesterol 64.8mg 22% DV; sodium 459.2mg 18% DV. Full Nutrition

Reviews (115)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2014
Minor tweaking for perfect cornbread. I'm a transplant to the south and understand cornbread is NOT supposed to be sweet but I snuck two tablespoons of sugar and used bacon grease (yes I did) for the vegetable oil. It came out PERFECT with the expected crisp bottom! Our friends father in Alabama made it that way for decades so I followed his lead and it is wonderful! Saving this to my recipe box! Read More
(54)

Most helpful critical review

Rating: 3 stars
04/16/2013
Description says it's slightly sweet and it's not at all. Bland. Read More
(13)
144 Ratings
  • 5 star values: 85
  • 4 star values: 35
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 7
Rating: 5 stars
12/12/2014
Minor tweaking for perfect cornbread. I'm a transplant to the south and understand cornbread is NOT supposed to be sweet but I snuck two tablespoons of sugar and used bacon grease (yes I did) for the vegetable oil. It came out PERFECT with the expected crisp bottom! Our friends father in Alabama made it that way for decades so I followed his lead and it is wonderful! Saving this to my recipe box! Read More
(54)
Rating: 5 stars
06/25/2013
The best ever... and easy... heat the oil and the skillet at the same time Read More
(21)
Rating: 4 stars
02/19/2013
I am not expert on cornbread but I thought this was good. It doesn't crumble in your hand and it isn't sweet both pluses to me. Thanks for sharing. Read More
(17)
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Rating: 3 stars
04/16/2013
Description says it's slightly sweet and it's not at all. Bland. Read More
(13)
Rating: 5 stars
03/14/2017
Perfect basic cornbread recipe that you can as a base recipe that is good as is but if you like to "doctor up" recipes this is the perfect base. If you want sweet corn bread just add sugar -- up to 1/4 cup. If you want buttermilk cornbread use buttermilk and substitute 1/2 teaspoon of baking soda for the baking powder. Add creamed corn if you want creamy corn cornbread. This is a GREAT base recipe to keep -- no need for 3 cornbread recipes. Just add want you want to this one. Tips: You can melt the butter in the skillet then pour it into the batter. No need for another pan. There'll be a little butter left in the pan so you won't need the oil. Do NOT overmix. Mix all the dry ingredients together separately then use a large spoon or spatula to fold the wet and dry together. Read More
(9)
Rating: 5 stars
09/24/2013
Excellent bread with the addition of 1/2 cup sugar. My husband doesn't normally care for corn bread but ate this up as did my 2 year old. I coated the pan with oil before preheating it and the bread slid right out of the pan after cooling for a bit. The bread came out crispy on the outside soft on the inside and minimally crumbly. This is my new recipe for cornbread! Read More
(9)
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Rating: 5 stars
04/02/2013
My family loves this recipe. I've made it twice and the first time I made it exactly as the recipe detailed and it was a hit (especially with the honey butter I made to accompany it). The second time I added 1/4 cup honey to the recipe just to lighten it up a bit. It was still fantastic. This is my go-to corn bread recipe now. Read More
(7)
Rating: 5 stars
02/08/2016
I added 2-3 tables spoons of diced pickled jalepeno peppers and 4 cloves of pressed garlic and a touch of sugar..... on ofcoarse a cup of shredded cheese in the batter and 2/3 cup shredded on top... Read More
(6)
Rating: 3 stars
11/09/2013
Final product came out bland and slightly bitter. The actual recipe was easy to prepare but needs some tweaking. Read More
(6)