Golden Skillet Cornbread
Golden Skillet Cornbread offers a moist, tender crumb with a slightly sweet flavor, perfect as a comforting side for family dinners or casual gatherings. Crispy edges add texture.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- In a cast iron skillet, melt the vegetable shortening in the oven.
- In a mixing bowl, combine the yellow cornmeal, flour, sugar, baking powder, and salt.
- Add the milk and beaten egg to the dry ingredients and mix until blended.
- Pour the batter into the hot skillet with melted shortening.
- Bake for about 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider replacing half of the vegetable shortening with unsalted butter. You can also use a combination of cornmeal and masa harina for a unique texture. If you're out of milk, buttermilk or a non-dairy milk can be great substitutes. Adjust the sugar according to your taste; if you prefer a savory bread, feel free to omit it altogether.
Serving Suggestions
Golden skillet cornbread is perfect served warm with a pat of butter on top. It pairs beautifully with hearty chili or Vegetable Rice for a comforting meal. For a sweet twist, enjoy it with a drizzle of honey or alongside Granny White'S Tea Cakes for dessert. You can also serve it as a side with a fresh salad or barbecued meats.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze slices wrapped in foil and placed in a freezer bag for up to 3 months. Reheat in the oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Skillet Cornbread contains roughly 175 calories, with 4g protein, 33g carbohydrates, and 3g fat. It is a good source of calcium (12% of the Daily Value), vitamin C (12% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1136mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just remember to let it come to room temperature before pouring it into the hot skillet for baking. This way, you can enjoy fresh cornbread with minimal effort.
Is there a gluten-free option for this recipe?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend or almond flour for a gluten-free cornbread. Make sure the cornmeal is also labeled gluten-free to ensure the entire dish accommodates gluten sensitivity.
How do I know when the cornbread is done?
The cornbread is done when it’s golden brown on top, and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil while baking to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).