Skillet Corn Bread
Golden, fluffy skillet cornbread with a hint of sweetness and nutmeg, perfect as a comforting side for family dinners or holiday gatherings.
Ingredients
Instructions
- Preheat oven to 425°F.
- Mix dry ingredients in a large bowl.
- Slowly add milk, beaten egg, and vegetable oil; mix well. Set aside.
- Coat a 10-inch cast-iron skillet with additional vegetable oil and place in the oven for approximately 10 to 15 minutes until the oil starts to smoke.
- Remove the skillet from the oven and pour in the batter.
- Reduce oven temperature to 400°F and bake for 20 to 25 minutes.
- Remove from oven and brown under a broiler if desired.
- Turn out onto an ovenproof plate and serve hot with melted butter.
Tips & Substitutions
For a richer flavor, consider adding a cup of grated cheese or chopped jalapeños to the batter. If you're out of whole milk, you can substitute with buttermilk for added tanginess. Remember to keep an eye on the skillet during preheating; it should be hot but not smoking too much before you add the batter. This cornbread is a delightful complement to chili or pairs beautifully with Mother'S Shortcake for dessert.
Serving Suggestions
Serve the cornbread warm with a pat of melted butter on top, or drizzle with honey for a sweet touch. It’s perfect alongside hearty soups or stews, and makes a great side for barbecues. For a complete meal, consider pairing it with a fresh salad or serve it alongside savory dishes like baked beans or fried chicken. It also works wonderfully as a base for toppings like chili or braised meats.
Storage & Reheating
Allow the cornbread to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 2 days or refrigerated for up to a week. To reheat, warm it in the oven at 350°F for about 10 minutes or microwave individual slices for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Corn Bread contains roughly 296 calories, with 4g protein, 51g carbohydrates, and 9g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1328mg per serving (58% 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 cornbread ahead of time?
Yes, you can prepare the cornbread ahead of time. Bake it, let it cool, and store it wrapped in plastic wrap. It will stay fresh for a couple of days at room temperature or longer if refrigerated. Just reheat before serving for the best texture and flavor.
What can I substitute for vegetable oil?
If you don't have vegetable oil, you can use melted butter or canola oil as a substitute. Both will provide a similar texture and flavor. For a healthier option, consider using applesauce or mashed bananas, though this may alter the taste slightly.
Why did my cornbread turn out dry?
Dry cornbread can result from overmixing the batter or baking it for too long. Make sure to mix just until combined and check for doneness a few minutes before the suggested baking time. Additionally, using dry cornmeal can also affect moisture; always check for freshness.
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).