Ingredients
Equipment
Method
Step 1: Preheat Your Oven and Skillet
- Place your cast-iron skillet in the oven and preheat to 425°F (220°C). Heating the skillet ahead of time ensures the cornbread batter sizzles on contact, creating a crispy edge.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ¼ cup sugar until evenly combined.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk 1 cup milk with 2 large eggs and ¼ cup vegetable oil until smooth and fully blended.
Step 4: Bring It Together
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—some lumps are perfectly fine. Then fold in 1 cup of corn kernels (fresh or frozen, thawed).
Step 5: Pour Batter into Hot Skillet
- Carefully remove the hot skillet from the oven using oven mitts. Add a bit of oil to coat the bottom and sides if needed, then pour the batter into the skillet. The batter should sizzle immediately.
Step 6: Bake Until Golden
- Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Allow the cornbread to cool in the skillet for about 10 minutes before slicing. Serve warm, ideally with butter or alongside your favorite dishes.
Notes
- Use almond, oat, or soy milk as a dairy-free alternative without sacrificing moisture.
- Try swapping vegetable oil with melted coconut or olive oil for a different flavor.
- To prevent corn kernels from sinking, toss them in a tablespoon of flour before folding into the batter.
- Store leftover cornbread in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- Reheat wrapped in foil at 350°F (175°C) for 10-15 minutes or microwave slices for quick warming.