Instructions
Step 1: Preheat and Prep Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats with 3 tablespoons of butter inside. This crucial step ensures you get that gorgeous golden crust. Let the butter melt and the skillet get nice and hot while you prepare the batter.
Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make sure everything is evenly combined with no lumps. This ensures your cornbread will have consistent flavor and texture throughout.
Step 3: Combine the Wet Ingredients In a separate bowl, whisk together the milk, eggs, and melted butter until smooth and well blended. The eggs should be fully incorporated and the mixture should look uniform in color.
Step 4: Create the Batter Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula. Mix just until combined – you should still see a few small lumps. Overmixing will result in tough, dense cornbread, so resist the urge to keep stirring once the flour is mostly incorporated.
Step 5: Pour and Bake Carefully remove the hot skillet from the oven using oven mitts. The butter should be sizzling and golden. Immediately pour the batter into the center of the hot skillet – you’ll hear it sizzle, which is exactly what you want. Use a spatula to quickly spread it evenly if needed, but work fast while the pan is hot.
Step 6: Bake to Perfection Return the skillet to the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be deeply golden and pulling away slightly from the sides of the skillet.
Step 7: Cool and Serve Let the cornbread cool in the skillet for 5-10 minutes before slicing. This allows it to set up properly and makes cutting much easier. Serve warm with butter, honey, or jam.
Serving Suggestions
This cornbread is incredibly versatile. Serve it alongside hearty bowls of chili or beef stew, pair it with barbecued ribs or pulled pork, or enjoy it for breakfast with honey butter and crispy bacon. It also makes excellent stuffing for Thanksgiving turkey.
Storage Tips
Store leftover cornbread wrapped in foil or in an airtight container at room temperature for up to 3 days. Reheat individual slices in the microwave for 15-20 seconds or warm the whole thing in a 300°F oven for 10 minutes.
Pro Tips
For extra flavor, add ½ cup of shredded cheddar cheese and diced jalapeños to the batter. If you don’t have a cast iron skillet, use a 9×9 inch baking pan, though you won’t get quite the same crispy edges. For sweeter cornbread, increase the sugar to ½ cup. Want it more savory? Reduce sugar to 2 tablespoons and add crumbled bacon.
