If you don’t already know, I’m from Kentucky. I’m actually from Eastern KY. (What this really means is that I grew up on soup beans and cornbread.)
And if you were in my family, we had cornbread for every meal. My grandma, who happened to live next door to me, always had it in the house. You could always find cold cornbread stored in her oven, available to make yourself some cornbread and milk as a snack. (You crumble the cornbread up in a cup, and pour some milk over it! It was a staple.)
My grandma made water cornbread. From my understanding, water cornbread originated when the families had too little money to buy milk. Now, I actually make my cornbread a little different than she did. However, the one thing I do exactly the same is that I make my cornbread in a cast iron skillet.
Nothing will make cornbread better than a cast iron skillet. I promise you. (Need a cast iron skillet? You can get pre-seasoned ones that are fantastic!)
Related Post: The Proper Way to Care for Your Cast Iron Skillet
I want to share how I make my cast iron cornbread, so you too can enjoy the best things in life. This recipe makes a delicious, crumbly cornbread with gorgeous crusty edges.
First off, you are going to put some butter in your cast iron skillet. I use about 4 tablespoons.
You are going to stick this skillet of butter in your oven while it preheats to 400 degrees.
Meanwhile, you will make your batter which consists of cornmeal, flour, milk, and an egg. (The exact amounts will be in the recipe below. Print it out – you are going to want to make this!)
Once the oven is done preheating, take the skillet out and carefully pour the hot butter into your batter and mix it well. Then pour it right back into that sizzling hot pan.
Bake it for 25 minutes, then set it to broil for 2-3 minutes to brown up the top. Cornbread indicates it is done with the sides pull away from the pan a bit, and the top is nice and crackly.
Serve it up with a side of soup beans. (There is a really good long way to make soup beans. However, I will admit that sometimes I just use Luck’s brand pinto beans because they are pretty good as far as a canned bean goes. And they don’t sponsor me or pay for advertisement with me! Just telling you my shortcuts!)
Cast Iron Skillet Cornbread
Corn bread made in the cast iron skillet. Nothing gets better than this!
- 4 tbsp butter
- 1 1/2 cups self-rising corn meal
- 1/2 cups self-rising flour
- 1 egg
- 1 3/4 cup milk
Place 4 tablespoons of butter in the cast iron skillet.
Place skillet in oven with the butter in it while the oven preheats to 400 degrees F.
While this preheats, mix the corn meal, flour, egg, and milk together.
Once the oven is preheated, get out the skillet and pour the melted butter into your batter and mix.
Pour the batter into the skillet and place back into the oven for 25 minutes.
Broil for 2-3 minutes to make sure the top is nice and browned.
As far as the milk for the cornbread goes, I use whatever I have in the refrigerator. I usually have 2% on hand, and that's what I use. You can certainly use whole milk or buttermilk.
And if you have leftovers of cornbread, please try crumbling it up and pouring some milk over it as a snack!
Ok, go channel the Eastern KY cook inside. You’ll thank me later.