Ingredients for Cast Iron Cornbread
- 1 ½ cups cornmeal
- 1 cup milk
- Vegetable Oil
- 2 large eggs
- 1 cup all-purpose flour
- Baking Powder
- Kosher Salt
- Unsalted Butter
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How to Make Cast Iron Cornbread
- Preheat oven to 450°F (232°C) with the cast iron skillet inside for at least 15 minutes.
- In a large bowl, whisk together 1 ½ cups cornmeal and 1 cup milk. Set aside for 15 minutes to allow the cornmeal to soak.
- In a separate bowl, whisk together 2 large eggs and ¼ cup vegetable oil.
- In a third bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gently stir the egg and oil mixture into the soaked cornmeal mixture.
- Add the dry ingredients (flour, baking powder, and salt) to the wet ingredients and stir until just combined. Do not overmix.
- Carefully remove the hot cast iron skillet from the oven. Use a pastry brush to evenly coat the bottom and sides with 2 tablespoons of melted butter. The butter should sizzle upon contact.
- Pour the batter into the hot skillet.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the internal temperature reaches 190°F (88°C).
- Let the cornbread cool in the skillet for a few minutes before carefully inverting it onto a wire rack to cool completely.
- Cut into wedges and serve warm.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
0g
Fat
20g
Carbs
10g
