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Cornbread is one of those foods that can be quite tempting. Hot, crumbly, moist, spread with soft butter melted into it…someone might sneak a piece behind your back! ☺Besides eating it plain, I love having a big wedge of fresh cornbread to nibble on with a bowl of hearty, homemade chili. There’s something homey and comforting about cornbread–which is probably why it’s so popular in the South.
Skillet cornbread is especially easy to do since there’s no greasing of muffin pans or fuss with cupcake liners. The cornbread doesn’t stick to a well-buttered skillet, which makes for easy serving and cleanup. Plus, the cast iron pan helps create that crunchy crust around the edge.
There’s much debate about whether cornbread should be sweet or savory, light or dense, crumbly or not. This recipe makes a moist, crumbly cornbread that can be light or more dense, depending on how you make it. If you like a lighter-textured cornbread, let the batter sit for 5 minutes before pouring it into the skillet. For a slightly denser result, pour it immediately into the skillet and bake. Honestly, I like it both ways, so feel free to try it either way!
Our friends in Bloomingdale shared this recipe with us back in 2013. They had adapted it from one they found online. For this recipe, I’ve swapped the sucanat for maple syrup, and changed the method a little. I hope you enjoy making it as much as I do!Print
This super-easy cornbread is moist, crumbly, and slightly sweet. Bake it in a cast iron skillet for a good crust and rustic look.
- 1 1/2 cups self-rising cornmeal
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 2 large eggs
- 1/2 cup maple syrup
- 2 1/2 cups whole milk
- 1/2 cup coconut oil
- Preheat the oven to 400 F.
- Butter a 12″ diameter cast iron skillet and warm it in the oven for 2-3 minutes to melt the butter.
- 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.
- Pour the maple syrup, milk, and oil into the eggs and whisk until well mixed.
- Dump the wet ingredients into the dry ingredients and whisk them together until the batter is mostly smooth with a few lumps.
- For a lighter-textured cornbread and a slightly better rise, let the batter stand for 5 minutes before pouring into the prepared skillet. For a slightly denser result, skip the rest time and immediately pour into the prepared skillet.
- Bake at 400 F for 30-35 minutes, until a toothpick inserted in the center comes out clean and the top is lightly browned.