Get ready to elevate your comfort food game with the ultimate Southern delight: Iron Pan Perfect Cornbread! This golden, buttery masterpiece is not just any cornbread; it boasts a crispy crust that gives way to a soft, fluffy interior. Perfectly baked in a sizzling cast iron skillet, this recipe is a must-try for anyone who craves that authentic Southern flavor. Whether you’re hosting a family gathering or simply indulging in a cozy night at home, this cornbread will steal the show and have everyone coming back for seconds. Ready to impress your taste buds? Let’s dive into the simple steps that will have you baking like a pro!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 2 eggs
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for achieving a crispy crust on your cornbread.
- In a large mixing bowl, combine the dry ingredients: 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until well blended.
- In a separate bowl, whisk together the wet ingredients: 1 cup of milk, 1/4 cup of melted butter, and 2 eggs. Make sure the melted butter is not too hot to avoid cooking the eggs.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Place your cast iron skillet in the preheated oven for about 5 minutes to heat up. This step is crucial for creating a nice crust on the bottom of the cornbread.
- Once the skillet is hot, carefully remove it from the oven (use oven mitts!). Add a little extra melted butter to the skillet, swirling it around to coat the bottom and sides.
- Quickly pour the cornbread batter into the hot skillet. The batter should sizzle as it hits the hot surface, which helps to form a golden crust.
- Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the skillet from the oven and let the cornbread cool for about 5 minutes in the skillet. This will help it set and make it easier to remove.
- Carefully invert the skillet onto a plate to release the cornbread. If it doesn’t come out easily, use a spatula to gently loosen the edges.
- Slice the cornbread into wedges and serve warm. Enjoy your perfect Southern cornbread with butter, honey, or your favorite accompaniment!
Tips
- Preheat Your Skillet: For a truly crispy crust, make sure to preheat your cast iron skillet in the oven. This step is essential for achieving that perfect texture.
- Don’t Overmix: When combining wet and dry ingredients, stir gently until just combined. Overmixing can lead to dense cornbread, so embrace those lumps!
- Use Room Temperature Ingredients: Ensure your milk and eggs are at room temperature for better incorporation into the batter, leading to a more uniform bake.
- Sizzle for Success: When you pour the batter into the hot skillet, listen for that satisfying sizzle. It’s a sign that you’re on your way to a delicious crust!
- Let It Rest: Allow the cornbread to cool in the skillet for a few minutes before inverting it onto a plate. This helps it set and makes it easier to remove without breaking.
- Serve with Style: For an extra touch of Southern charm, serve your cornbread with butter, honey, or even a sprinkle of sea salt for a delightful contrast.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 55mg
