Pioneer Woman Cast Iron Skillet Cornbread Recipe
If you love homemade bread, you will enjoy the Pioneer Woman Cast Iron Skillet Cornbread Recipe. This cornbread is soft, golden and full of flavor. It has a slightly sweet taste and a crunchy top.
Ingredients
- 1 cup yellow 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 plus more for the skillet
Instructions
Preheat Oven and Prepare Skillet
- Preheat your oven to 425°F. Place a cast iron skillet in the oven to warm. Grease it lightly with butter.
Mix Dry Ingredients
- In a large bowl, whisk cornmeal, flour, sugar, baking powder and salt together until combined.
Combine Wet Ingredients
- In another bowl, beat the eggs and milk together. Add melted butter. Mix until smooth.
Mix Wet and Dry
- Pour the wet ingredients into the dry mixture. Stir gently until just combined. Do not overmix.
Pour Batter into Skillet
- Carefully remove the hot skillet from the oven. Pour the batter evenly into the skillet.
Bake Cornbread
- Place skillet in the oven and bake for 20–25 minutes. The top should be golden brown.
Check for Doneness
- Insert a toothpick in the center. If it comes out clean, the cornbread is done.
Cool and Serve
- Remove skillet from the oven. Let cornbread cool for 5 minutes. Slice and serve warm.
Notes
- Use a well-seasoned cast iron skillet for a perfect crust.
- Do not overmix the batter to keep the cornbread soft.
- Add a teaspoon of honey or sugar for extra sweetness.
- Serve immediately for the best texture.
- Store leftovers in an airtight container for up to 3 days.