You can make this cornbread in any pan, but it’s just not the same as when it comes out of a cast iron skillet. The cast iron is preheated before the batter is dropped in, which makes the bottom side of the cornbread nice and crispy, just like the top! This is a great side for chili and soups, or can be used in cornbread dressing.


  • 2 tbsp Oil
  • 2 cups Yellow Cornmeal
  • 1/2 cup Flour
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 cups Milk or Buttermilk
  • 1 Egg

Preheat oven to 450F. Pour the oil into your skillet and place in the oven while it heats. Be sure to use an oil with a high burn point (vegetable, canola, peanut; not olive oil). Mix together the dry ingredients, then make a well and pour in the milk. Beat the egg, and pour into the batter. Mix together until well combined. Once the skillet is hot and the oven is heated, carefully pour the batter into the hot, oiled skillet. Bake for 30-35 minutes, or until the bread is browned and starts to pull away from the sides.