Monday, February 20, 2012

Made by You Monday -- Iron Skillet Cornbread

My husband reprimanded me recently for all of the bean and soup posting. Not that he has a problem with beans and soups. He likes them quite a bit actually, but he didn't like the fact that I posted a picture of cornbread and didn't provide you with the recipe. So today I will remedy that situation! I love cornbread and feel that it completes almost any meal.
I've been using this recipe since I got married. The only variation I've made in it is the addition of my grandmother's iron skillet. I believe real cornbread is always cooked in an iron skillet. I actually have two -- 1 is the large standard size and the other is a small one I picked up at Cracker Barrel years ago, so I could make smaller portions and still use the iron skillet. The recipe halves quite easily for the smaller skillet.

1 cup unbleached all purpose flour
1 cup yellow cornmeal (NOT cornmeal mix)
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup milk (I use skim)
1/4 cup canola oil

Preheat oven to 425 degrees. Swirl 1-2 Tablespoons canola oil in an iron skillet and place in oven to preheat. Mix all ingredients in a large mixing bowl and beat until just smooth. When oven is preheated, remove skillet and pour batter into skillet. Return to oven and bake 15-20 minutes or until lightly browned on top. Cornbread may be tested by inserting a toothpick or knife into the center. It should come out clean. Slice into 8 servings and serve with soup, chili, or whatever.
(Leftovers make a wonderful breakfast when reheated and slathered with butter and honey!)

There you go. I'm a big believer in yellow cornmeal and the iron skillet method which essentially "fries" the bottom of the cornbread.


link up at Skip to My Lou


  1. mmm! i might have to make some cornbread today! iron skillets are the best! i love that recipe, that's really similar to the one i use except i use 2 cups of cornmeal instead of the cup of flour so it's gluten free!

    1. Here's a gf version

  2. Thank you so much for posting this recipe, Melanie! I am cornbread challenged. For some reason, mine is never as moist and tasty as others, unless I use a mix! I will give this a try this week.

  3. I HAVE to try your cornbread. (When I'm back at the shop and allowed to buy cornmeal!)

    1. Let me know how it turns out! We had cornbread with dinner last night. I wanted it for breakfast, but have a doctor's appt, so I'll have to have my cornbread butter and honey for an afternoon snack! LOL!


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