Skillet Cornbread

Kimberly Killebrew

Made with 100% corn, this rustic Skillet Cornbread features a moist crumb that is positively packed with that scrumptious corn flavor!

5 from 31 votes

Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American, Southern

Servings

Calories 419 kcal

Preheat the oven to 450 degrees F.
Place a 10 inch cast iron skillet on the middle rack and let it heat for 10 minutes. In the meantime, spread the cornmeal out on a baking sheet and place it on the lower-middle oven rack and toast it for about 5 minutes until it's fragrant and starts to turn lightly golden.
Transfer the toasted cornmeal to a large mixing bowl and add the sugar, baking powder, baking soda, and salt.
When the skillet is hot, add the oil and continue to heat it for about another 5 minutes or until it just starts smoking.
Add the milk and sour cream to the cornmeal mixture and stir to combine.
Use potholders to carefully remove the hot skillet from the oven, add the butter, and swirl to incorporate with the oil.
Pour the hot butter in with the cornmeal mixture and stir to combine.
Add the eggs and stir to combine.
Quickly pour the batter into the still piping hot cast iron skillet.
Bake it on the middle rack for 12-15 minutes or until the cornbread begins to crack and the sides are golden brown. Rotate the skillet halfway through the baking.
Carefully remove from the oven and let the cornbread cool in the skillet for 5 minutes before removing it from the skillet and transferring it to a wire rack to cool for another 10 minutes before serving.
To serve, slice the cornbread into triangular wedges, cut them open and slather generously with butter.

Keyword Cornbread, Skillet Cornbread

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