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.
- 1 cup self-rising white cornmeal
- 1 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups milk
- 2 whole 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, flour and baking powder in a large mixing bowl.
Whisk in the milk and the eggs until the batter is no longer lumpy.
Pour batter into the hot skillet. Bake for 25 minutes or until a toothpick inserted near the center comes out clean.
Storage. Do not store the cornbread in the skillet. The moisture from the bread could cause the skillet to rust. Instead, once the cornbread has cooled, place it in a plastic freezer bag or wrap in plastic wrap. Cornbread can be stored at room temperature for a couple days. Any long than that and it needs to be placed in the refrigerator to prevent mold. Consume within a week.
Freezing. Baked cornbread freezes very well. I recommend wrapping the bread in a layer of plastic wrap, then wrapping it in foil to prevent freezer burn. Thaw completely before reheating. Eat within three months.
Reheating. For best results, preheat the oven to 350 degrees. Bake the cornbread for 5-10 minutes until heated through.
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