Pioneer Woman Cornbread Recipe
The Pioneer Woman Cornbread Recipe is soft inside and crispy outside. It has a rich, buttery flavor. This Pioneer Woman Cornbread Recipe is perfect for family dinners and holidays.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- ½ cup melted butter
- 2 tablespoons sugar optional
- 1 tablespoon vegetable oil for skillet
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Place the cast iron skillet inside the oven. Let it heat for about 10 minutes. A hot skillet makes crispy edges.
Mix the Dry Ingredients
- In a large bowl, add cornmeal, flour, baking powder, salt and sugar. Whisk everything together well. Mixing evenly helps the cornbread rise properly.
Combine the Wet Ingredients
- In another bowl, whisk milk, eggs and melted butter. Make sure butter is slightly cooled. This prevents cooking the eggs too early.
Mix Wet and Dry Together
- Pour the wet mixture into the dry mixture. Stir gently until just combined. Do not overmix. The batter should look thick but smooth.
Prepare the Skillet
- Carefully remove the hot skillet from the oven. Add vegetable oil. Swirl to coat the bottom evenly. The oil will sizzle slightly.
Pour the Batter
- Pour the batter into the hot skillet carefully. Spread evenly with a spoon. You should hear a light sizzle. This creates crispy golden edges.
Bake the Cornbread
- Bake at 425°F (220°C) for 18–20 minutes. The top should look golden brown. Insert a toothpick in the center. It should come out clean.
Cool and Serve
- Remove from oven carefully. Let it cool for 5–10 minutes. Slice into wedges. Serve warm with butter or honey.
Notes
- Always preheat the skillet for crispy texture.
- Do not overmix the batter.
- Use real butter for best flavor.
- Add jalapeños for a spicy version.
- Add shredded cheddar for cheesy cornbread.
- If you prefer less sweetness, skip the sugar.