Homemade Skillet Cornbread can be thrown together in a matter of minutes and baked to perfection. Perfect served with chili, beef stew, reheated for breakfast with eggs, or even under a scoop of vanilla ice cream with warm berry sauce.
I have hesitated to put this recipe on my blog because cornbread is usually accompanied by something like chili. Unfortunately, I don’t have an amazing chili recipe. I wing it every time. But I do have a cornbread recipe that we all love and has been a constant in our family for years.
Uncle Ralph’s Cornbread Recipe
This recipe is adapted from a recipe from a very good foodie friend of mine, Ralph Hatcher. Eating at Ralph’s house was like coming home. He and his wife, Mary Ellen, love to cook. We have been the grateful recipients of their hospitality over the years and have many happy memories around their table.
I treasure this handwritten recipe because he wrote it and I will have it forever. Kind of irritating that his handwriting is better than mine, but there is just something about a handwritten recipe passed down. What a treasure.
Although I have eliminated 1/4 cup of the softened butter that he used in his recipe, it still tastes amazing because you slather on the butter after it is baked and drizzle it with raw honey or maple syrup. Obviously, I didn’t eliminate the softened butter to save on calories. Ultimately, I would rather slather my butter on top and watch it melt.
Melting the Butter in the Skillet
Ralph taught me to make cornbread with a skillet and a cool trick of melting the butter in the skillet and just pouring the batter over the hot, brown butter (no extra dishes). Alternatively, you could bake this in an 8×8 square baking pan but I prefer my 9″ Cast Iron Skillet. Literally, this recipe can be thrown together and popped into the oven in the time it takes to heat the skillet in the oven to 425° F.
Skillet Cornbread Recipe
- 1 cup all-purpose flour (I use Einkorn)
- 1/2 cup sugar (I use Sucanant)
- 4 tsp. baking powder
- 3/4 tsp salt
- 1 cup fineground yellow cornmeal
- 2 eggs
- 1 cup milk
- 1/2 stick (1/4 cup) melted butter (in the skillet)
- Preheat a 9" cast iron skillet in a 425° oven along with the 1/2 stick of butter.
- Sift together the flour, baking powder, salt, sugar, and cornmeal.
- Add eggs and milk and stir until combined (not overmixed).
- Add the batter to the skillet when the butter starts to turn brown and pan is really hot.
- Bake about 20 minutes until a toothpick inserted in the middle comes out clean.
- Allow to rest for 10 minutes.
- Serve with chili or stew or for breakfast with poached or soft cooked eggs.