The Best Cast Iron Skillet Cornbread Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it budget-friendly.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Bell peppers reduce heat, while canned chilies are often less expensive.

Preheat the oven to 425°F (220°C).

Place a cast iron skillet in the oven to heat while mixing the ingredients.

Lightly beat the two eggs in a bowl.

Melt the stick of butter.

In a large bowl, combine cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda, stirring gently to avoid over mixing.

Whisk in the milk, buttermilk (or sour milk), and the beaten eggs into the dry ingredients.

Reserve 1 tablespoon of the melted butter and pour the rest into the cornbread mixture.

Carefully remove the hot cast iron skillet from the oven and reduce the oven temperature to 375°F (190°C).

Pour the reserved tablespoon of melted butter into the skillet and coat the inside.

Pour the cornbread mixture into the buttered cast iron skillet.

Bake for 20 to 25 minutes, checking that the center is firm.

Let the cornbread sit for 10 to 15 minutes before slicing.

Cut the cornbread into eight wedges and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens