Classic Cornbread
Classic Cornbread is the perfect, quick accompaniment for a pot of beans or split pea soup. It’s super easy to put together, delicious, and filling. And, if you have leftovers, you can make Southern Cornbread Dressing which is a real treat!
We have a bit of a debate in our home about the type of cornbread preferred. This recipe, of course, is my favorite. My dad is a fan of a coarser texture, and my mom likes a lighter, cake type consistency. I’ve tried to blend the two, but I do like some sweetness as well. Either way, I love hot Classic Cornbread with some butter and honey alongside a bowl of beans.
Classic Cornbread
Classic Cornbread is the perfect, quick accompaniment for a pot of beans or split pea soup. It's super easy to put together, delicious, and filling. Toasting the cornmeal first brings out great nutty flavor and baking at high heat in a cast iron skillet provides crisp little edges that contrast with the softer interior goodness.
Equipment
- 1 10" Cast Iron Skillet
Ingredients
- 1 cup Corn Meal
- 1 cup All Purpose flour
- ¼ cup Granulated sugar
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Milk
- ¼ cup Vegetable oil
- 2 Egg, lightly beaten
- ¼ cup Unsalted butter
Instructions
- Preheat oven to 450 degrees and adjust rack to middle position.
- Toast cornmeal in a 10" cast iron skillet over medium heat, stirring frequently, until fragrant, about 3 minutes.
- Wipe skillet out with paper towels. Add butter to skillet and place in the oven, heat until butter is melted. Using potholder, remove skillet from the oven carefully and swirl so the butter coats the bottom and sides
- Combine corn meal, flour, sugar, baking powder, baking soda, and salt in a medium sized bowl. Whisk together. Combine milk, oil, and egg in a small bowl; mix well.
- Quickly, add milk mixture to flour mixture and stir until just combined. Pour mixture into the hot skillet.
- Bake for 15-20 minutes or until the sides are golden brown and pulling away from the skillet sides and a wooden toothpick inserted into center comes out clean. Rotate the skillet halfway through baking. Let rest 10-15 minutes and serve warm.
