Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for skillet)
- 2 tbsp vegetable oil (for skillet)
Instructions
- Preheat oven and skillet: Preheat your oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to heat for 10 minutes.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk together milk, eggs, and melted butter.
- Mix batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Prepare skillet: Carefully remove the hot skillet from the oven. Add 2 tablespoons of vegetable oil and swirl to coat the bottom and sides.
- Pour batter: Pour the batter into the hot skillet, spreading evenly.
- Bake: Bake for 20–25 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Serve: Let cool for 5 minutes, then slice and serve warm with butter or honey.
Notes
Always preheat the skillet—it’s key to the crispy crust. Avoid overmixing to keep the cornbread tender.