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Old-Fashioned Moist and Sweet Skillet Cornbread Recipe
Why Make This Recipe
Old-Fashioned Moist & Sweet Skillet Cornbread is a classic dish that warms the heart and fills the belly. It’s easy to make and brings a taste of home to your table. The sweet, moist texture and golden crust make it perfect for breakfast, lunch, or dinner. Whether you are enjoying it alongside chili or slathered with butter, this cornbread recipe is sure to become a favorite.
How to Make Old-Fashioned Moist & Sweet Skillet Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
Directions:
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat up.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
- Once the skillet is hot, carefully remove it from the oven. Add a little butter to coat the bottom.
- Pour the batter into the hot skillet.
- Bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Let cool for a few minutes before slicing and serving.
How to Serve Old-Fashioned Moist & Sweet Skillet Cornbread
This cornbread is best served warm right out of the skillet. You can enjoy it with a generous pat of butter, drizzle of honey, or alongside your favorite soup or stew. It also pairs well with barbecue dishes and is a great addition to any meal.
How to Store Old-Fashioned Moist & Sweet Skillet Cornbread
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the fridge for up to a week. You can also freeze it for up to 3 months. Make sure to slice it before freezing for easier serving later.
Tips to Make Old-Fashioned Moist & Sweet Skillet Cornbread
- For additional flavor, consider adding ingredients like corn kernels, jalapeños, or cheese to the batter.
- Measure your ingredients carefully for consistent results.
- Ensure your skillet is hot before adding the batter for a nice crust.
- Don’t overmix the batter; it’s okay if there are a few lumps.
Variation
You can try different types of milk, such as buttermilk or almond milk, to give your cornbread a unique taste. For a savory twist, reduce the sugar slightly and add some herbs, like rosemary or thyme, to the mixture.
FAQs
1. Can I use a different type of flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a heartier texture.
2. What can I do if my cornbread turns out dry?
Make sure not to overbake your cornbread. If it feels dry, you can also try adding a little more milk next time or add an extra tablespoon of butter.
3. Can I make cornbread ahead of time?
Yes! You can make it a day before and store it properly. Just reheat in the oven before serving for the best taste.
Old-Fashioned Moist & Sweet Skillet Cornbread
A classic dish that warms the heart, this sweet and moist cornbread is perfect for any meal, easily enjoyed with butter, honey, or alongside your favorite soup.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat up.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
Baking
- Once the skillet is hot, carefully remove it from the oven. Add a little butter to coat the bottom.
- Pour the batter into the hot skillet.
- Bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
Best served warm with butter, honey, or alongside favorite soups or stews. Can be stored at room temperature for up to 2 days or refrigerated for up to a week. Wrap tightly for freezing up to 3 months.
