Home / Baked Goods / 12-Inch Cast Iron Skillet Cornbread

12-Inch Cast Iron Skillet Cornbread

Cornbread is very popular in my house, and I have been making this 12-inch cast-iron skillet cornbread for almost 20 years. This is a sweet cornbread rather than a more savory southern-style cornbread. Regardless, it always turns out moist and delicious. So, whether you try it with chili, with which it goes great, or have it on its own, I think you and your family will love it!

Ingredients

 

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

1/2 stick butter (optional and not pictured)

Special Equipment

12-inch cast-iron pan

Directions

Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk. Let it rest for at least 5 minutes.

Grease a 12-inch cast iron pan. (If you do not have a 12-inch pan, this recipe works well with a 13 x 9 inch baking pan. A 12-inch pan is about 113 square inches, while a 13 x 9 inch pan is 117 square inches.  Pretty darn close!)


In a large bowl, whisk together flour, baking powder, salt, and sugar. Mix in the cornmeal mixture, eggs, and oil until smooth.

This is an optional step that I just started using recently. It isn’t necessary, but it does produce a much richer tasting cornbread. While you are whisking the ingredients above, put 1/2 stick of butter in the prepared cast-iron skillet and put it in the oven until the butter is melted and bubbling. Remove the skillet from the oven and go to the next step. Note: Because the pan will be hot when you add the batter, test the cornbread five minutes earlier than is directed at the end of this post.

Pour batter into the prepared pan.

Bake for 30 to 35 minutes or until a knife inserted into the center of the cornbread comes out clean.

12-Inch Cast Iron Skillet Cornbread

12-Inch Cast Iron Skillet Cornbread
Author: 
Recipe type: Baked Goods
 
Cornbread is very popular in my house, and I have been making this 12-inch cast-iron skillet cornbread for almost 20 years. It is probably closer to a corn cake than a cornbread. Meaning, it is a sweet cornbread rather than a more savory southern-style cornbread. Regardless, it always turns out moist and delicious. So, whether you try it with chili, with which it goes great, or have it on its own, I think you and your family will love it!
Ingredients
  • 1½ cups cornmeal
  • 2½ cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ⅔ cup white sugar
  • 2 eggs
  • ½ cup vegetable oil
  • ½ stick butter (optional and not pictured)
  • Special Equipment
  • 12-inch cast-iron pan
Instructions
  1. Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk. Let it rest for at least 5 minutes.
  2. Grease a 12-inch cast iron pan. (If you do not have a 12-inch pan, this recipe works well with a 13 x 9 inch baking pan. A 12-inch pan is about 113 square inches, while a 13 x 9 inch pan is 117 square inches.  Pretty darn close!)
  3. In a large bowl, whisk together flour, baking powder, salt, and sugar. Mix in the cornmeal mixture, eggs, and oil until smooth.
  4. This is an optional step that I just started using recently. It isn't necessary, but it does produce a much richer tasting cornbread. While you are whisking the ingredients above, put ½ stick of butter in the prepared cast-iron skillet and put it in the oven until the butter is melted and bubbling. Remove the skillet from the oven and go to the next step. Note: Because the pan will be hot when you add the batter, test the cornbread five minutes earlier than is directed at the end of this post.
  5. Pour batter into the prepared pan.
  6. Bake for 30 to 35 minutes or until a knife inserted into the center of the cornbread comes out clean.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

Check Also

Perfect Peach Cobbler using Frozen Peaches

The perfect ending to a summertime barbeque is peach cobbler.  The problem we have in …

Leave a Reply

Your email address will not be published.

Rate this recipe: