Best Skillet Cornbread Recipe for Folks who Really Want Cake

Preheat the oven to 350°F and place a heavy skillet in the oven to heat.

In a bowl, combine 2 cups of all-purpose flour, 1 cup of cornmeal, 1 cup of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.

In another bowl, whisk together 5 eggs, 1 cup of buttermilk, 1/4 cup of canola oil, and 1 teaspoon of vanilla extract.

Mix the wet ingredients into the dry ingredients until just moistened.

Carefully remove the hot skillet from the oven and add oil to coat the bottom and sides.

Pour the batter into the hot skillet, filling it about halfway.

Bake in the oven at 350°F for 25 minutes, then reduce the temperature to 200°F and bake for an additional 15 minutes.

Check for doneness using a toothpick; it should come out clean.

Let the cornbread sit in the skillet for about 15 minutes before attempting to turn it out onto a cooling rack.

Equipment Needed

Spice Level: