Skillet Corn Bread Recipe - Allrecipes.com
Skillet Corn Bread Recipe
  • READY IN 40 mins

Skillet Corn Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
  2. Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
  3. 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.
  4. Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
  5. Pour batter into the skillet.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Apr 16, 2013

Description says it's slightly sweet, and it's not at all. Bland.

 

14 Ratings

Jun 25, 2013

The best ever... and easy... heat the oil and the skillet at the same time

 
Oct 29, 2013

oh, this was good. I didn't make it exactly like it said, I added 1/4 cup of sugar for just a little sweetness. And used 1/3 cup corn flour, 2/3 cup medium grind cornmeal (that was an "oops" on my part, but I went with it). I baked it for 20 minutes and it was perfect. It was a little crumbly but seemed to firm up after it cooled more. Perhaps that is normal, I am pretty much a beginner cook.

 
Sep 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!

 
Apr 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.

 
Nov 09, 2013

Final product came out bland and slightly bitter. The actual recipe was easy to prepare but needs some tweaking.

 
May 06, 2014

this was the best corn bread I've made in a long time.

 

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 459 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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