Classic Skillet Cornbread
This classic cast iron cornbread is rich, buttery, and baked to golden perfection with crisp edges and a soft, tender center. Made without oil and finished with milk and sour cream, it’s an easy, old-fashioned recipe that comes together quickly using simple pantry staples. Perfect for serving alongside chili, beans, barbecue, or enjoyed warm with butter and honey, this skillet cornbread is timeless comfort food at its best.
Equipment
- 12-inch cast iron skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups
- Measuring Spoons
- Oven mitts
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar optional
- 2 large eggs
- ½ cup unsalted butter
- ¾ cup milk
- ¼ cup sour cream
Instructions
- Preheat oven to 425°F. Place a 12-inch cast iron skillet in the oven to heat.
- In a large bowl, whisk cornmeal, flour, baking powder, salt, and sugar (if using).
- In another bowl, whisk eggs, milk, and sour cream until smooth.
- Stir wet ingredients into dry ingredients just until combined — don’t overmix.
- Carefully remove hot skillet and add the butter, swirling to coat.
- Pour melted butter into the batter and give a quick stir.
- Pour batter into the hot skillet (you should hear that satisfying sizzle).
- Bake 20–24 minutes, until deeply golden and a toothpick comes out clean.
- Rest 5–10 minutes before slicing.
