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title image for post, text reads "soul food staples, southern skillet cornbread, alewyfe.com" over a photo of a cast iron pan of golden yellow cornbread with a wedge shaped slice cut out

Crusty Southern Cast-Iron Skillet Cornbread

Alewyfe
This southern skillet cornbread is my penultimate ideal, with a soft toothsome crumb that contrasts with the crispy crackling crust.
 
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Baking Basics, Bread, Side Dish
Cuisine American, Southern
YIELD 8 servings
Calories 218 kcal

Ingredients
  

dry ingredients

  • 1 cup corn meal yellow or white, regular or stone-ground
  • 1 cup all purpose flour can substitute whole wheat flour or 50/50 blend
  • 4 tsp baking powder 1 Tbsp + 1 tsp
  • 1 tbsp granulated sugar
  • ½ tsp salt

wet ingredients

  • 1 cup whole milk or buttermilk
  • 1 large egg

add to hot pan

  • ¼ cup fat- butter, oil, or lard

Instructions
 

  • Preheat the oven to 425℉. Place a rack in the center of the oven and preheat an 8-10" cast iron pan or two corn stick pans.
  • Mix dry ingredients in a medium sized mixing bowl, whisking them together until well combined. Whisk the egg and milk together.
  • When the oven is preheated and the pan is very hot, add the butter or oil to the pan and let melt until bubbling hot.
  • Whisk or stir the egg-milk mixture into the dry ingredients, and mix until the batter is just smooth.
  • Carefully pour the batter into the hot fat in the skillet. The fat will sizzle so use caution. Spread the batter out in the pan, though it will spread as it bakes.
  • Bake the cornbread immediately, until the top is golden brown and a skewer inserted into the center comes out clean, about 20-23 minutes for a skillet and less time for muffins or corn stick pans.

Notes

Tex-Mex:

Add a can of corn (drained) and a small can of roasted diced green chilis (or a quarter to a half cup of seeded, peeled, and chopped fire-roasted or broiled anaheim or hatch chilis), and one to three teaspoons of chili powder. Mix into the batter with the milk and egg. You will need to increase the baking time slightly. 

Jalapeno-Cheddar:

Add 1 1/2 tsp ground cumin to the dry ingredients. Then mix in 1/3 - 1/2 cup of seeded and diced fresh jalapenos to the dry ingredients after they're combined, along with 2/3rds cup grated cheddar cheese. Use more for a spicier cornbread or for milder chilis, and less if the jalapenos are very hot.
This variation makes delicious hush puppies if you drop spoonfuls of the batter carefully into hot oil and fry until they are golden brown and float. Test one first, you may need to add a few tablespoons more flour or cornmeal to make the batter thick enough to stay together.  

Nutrition

Calories: 218kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 444mgPotassium: 132mgFiber: 2gSugar: 3gVitamin A: 261IUCalcium: 161mgIron: 2mg
Keyword 10-minute dish, baking, old-fashioned, quick, quick breads, simple supper, soul food, southern, weeknight dinner
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