Skillet Corn Bread


  • 1 1/4 cups milk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2 eggs, beaten
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vegetable oil


Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.

Mix milk and cornmeal together in small bowl and let soak for 10 minutes.

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Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.

Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.

Pour batter into the skillet.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.