Nothing goes together quite so well as cornbread and cast iron. This is my all-time favorite cornbread recipe, tweaked over the years so that it is not overly sweet, but perfectly moist and delicious. It’s my personal favorite to have with a hot bowl of chili. If you prefer a sweeter cornbread, please see my suggestion in the notes.
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Cast Iron Cornbread
Pair it with chili or eat it on it's own, add jalapenos or honey butter!
Melt the butter in a 10 inch cast iron skillet over low to medium heat. The goal is to melt the butter, but not to brown it or reduce it.
In a medium-sized bowl, combine cornmeal with the warm milk. Allow the cornmeal to soak for 5-10 minutes as you prepare your other ingredients.
With a KitchenAid Stand Mixer combine flour, sugar, salt, and baking powder. Mix in the soaked cornmeal and egg.
Roll the cast iron pan to coat the bottom and sides evenly with melted butter, then pour the butter into your batter mixture, mixing thoroughly. Pour the batter into the warmed and prepared cast iron skillet.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for 5-10 minutes before removing from the skillet.
Notes
Depending on the seasoning of your skillet, the cornbread should come out fairly cleanly upon inverting the skillet, however the cornbread is fairly fragile. I recommend placing a large plate over the top of the skillet and gently inverting to remove the cornbread.
If you prefer a sweeter cornbread, use 1/3 cup of brown sugar and 1/3 cup of white sugar instead of 1/4 cup of each.
Looking to purchase your first cast iron skillet? I highly recommend jumping in with a Lodge Cast Iron Skillet
