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!
- 1 1/2 cups self-rising yellow cornmeal (250g)
- 2 cups all-purpose flour (240g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup maple syrup (140g)
- 2 1/2 cups whole milk (590 ml)
- 1/2 cup coconut oil (112g)
- 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 whisk 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.
- 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.
- Slice the cornbread while it’s warm, then serve with butter.
- Freeze leftovers sealed in a freezer zip-top bag for up to 1 month. Defrost at room temperature or in the microwave.
- Category: Bread
- Method: Oven
- Cuisine: American
Keywords: southern skillet cornbread, cast iron skillet cornbread