Traditional Southern Skillet Cornbread
Cast iron skillet cornbread is a staple on every Southern table. This traditional recipe is easy to follow and always produces great results.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 2 cups self-rising white cornmeal
- 2 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs slightly beaten
Preheat oven to 350 degrees.
Spray skillet with a light coating of cooking spray. Wipe the skillet out with a paper towel. Sprinkle the bottom of the skillet with a little bit of cornmeal. Place skillet in the hot oven and allow to preheat for five minutes.
In the meantime, combine cornmeal, baking powder, and cheese in a large mixing bowl. Stir in the milk and the eggs.
Pour batter into the hot skillet. Allow to bake for 25 minutes or until a toothpick inserted near the center comes out clean.
Do not store any leftover cornbread in your skillet. It can cause the skillet to rust.
If traditional cornbread is too dry for you, reduce the amount of cornmeal to 1 1/2 cups. Add 1/2 cup flour (not self-rising) and 1/4 cup shredded cheddar cheese.
Serving: 1slice | Calories: 173kcal | Carbohydrates: 28g | Protein: 17g | Fat: 4.6g | Saturated Fat: 1g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 1.2g | Cholesterol: 26mg | Sodium: 428mg | Potassium: 95mg | Vitamin A: 200IU | Calcium: 160mg | Iron: 1.6mg