Cast Iron Skillet Cornbread

This Cast Iron Skillet Cornbread is a southern staple. Soft and tender center with the coveted crispy golden edges, this recipes requires only 4 ingredients and can be whipped up in 5 minutes!

4.60 from 10 votes

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Course: Side Dishes

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 168kcal

Author: Jennifer Stewart

Ingredients

2 cups cornmeal mix self-rising
1/4 cup + 2 tablespoons vegetable oil
1 1/4 cup milk
1 egg

Instructions

Preheat the oven to 425F. Place 2 tablespoons oil in the skillet, turn to coat the bottom and place in the oven.
In a large bowl, combine the cornmeal mix, 1/4 cup vegetable oil, the milk, and the egg.
Mix until just combined. Do Not Over Mix.
Carefully remove the hot skillet from the oven. Pour the cornbread batter into the skillet.
Bake the cornbread in the oven for 20 minutes or until golden brown.
Remove and let cool for a few minutes.
Cut into wedges and enjoy!

Notes

Be sure the cast iron skillet is screaming hot so when you pour the corn bread batter in the skillet it makes the bottom crust extra crispy.
Using buttermilk and eggs instead of regular milk and egg gives it a great flavor.
Do not over mix the batter as it will get tough. Mix it until just combined. It might be slightly lumpy.
This recipe works best in an 8 inch skillet.
For a smoky flavor use bacon drippings in the pan when preheating.

Nutrition