Skillet Cornbread
This easy Southern cornbread is made without sugar and baked in a cast iron skillet for an amazing crunchy crust. You don’t need buttermilk for this recipe. This is the best cornbread to have with chili or other soul food!
Servings: 20 wedges
Calories: 184kcal
Ingredients
- 1 ½ cups self-rising yellow cornmeal
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- ½ cup maple syrup
- 2 ½ cups whole milk
- ½ cup coconut oil
Instructions
- Preheat the oven to 400°F.
- Generously butter a 10-inch cast iron skillet and warm it in the oven for 5 minutes to melt the butter and to preheat the pan.
- Meanwhile, whisk together the cornmeal, flour, baking powder, and salt in a large mixing bowl until thoroughly combined.
- Whisk the eggs in a medium bowl until blended, then pour in the maple syrup, milk, and oil and whisk until well mixed.
- Dump the wet ingredients into the dry ingredients and stir them together until the batter is smooth.
- For a lighter-textured cornbread, let the batter stand for 5 minutes before pouring into the prepared skillet. For a slightly denser result, skip the rest time.
- Bake at 400°F for 30 minutes, until a toothpick inserted in the center comes out clean and the top is lightly browned.
- Let the cornbread cool for 10 minutes, then slice and serve with butter, jam, soup, or another dish.
Notes
- It's best to use a cast iron skillet for a great crust and heat retention. If you don't have one, just use any oven-proof 10-inch frying pan.
- Butter the skillet well to prevent sticking.
- Want light and fluffy cornbread? Let the batter stand for 10 minutes before baking.
- Freeze leftovers sealed in a freezer zip-top bag for up to 1 month. Defrost at room temperature or in the microwave.
Nutrition
Serving: 1slice | Calories: 184kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 203mg | Potassium: 123mg | Fiber: 1g | Sugar: 7g | Vitamin A: 76IU | Calcium: 88mg | Iron: 1mg