Cast Iron Skillet Cornbread Recipe

Cornmeal: A coarse flour made from dried corn, providing the essential texture and flavor for cornbread.

All-purpose flour: Helps to give the cornbread structure and a tender crumb.

Sugar: Adds a touch of sweetness to balance the savory flavors.

Baking powder: A leavening agent that helps the cornbread rise and become fluffy.

Salt: Enhances the overall flavor of the cornbread.

Milk: Adds moisture and richness to the batter.

Vegetable oil: Provides fat for a tender texture and helps to keep the cornbread moist.

Egg: Binds the ingredients together and adds richness.

To achieve a perfectly crispy crust on your cornbread, make sure your cast iron skillet is thoroughly preheated in the oven before adding the batter. This ensures that the cornbread starts cooking immediately upon contact with the hot surface, creating a delightful contrast between the crunchy exterior and the soft, moist interior.

• cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor in cornbread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cornbread denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the cornbread, but reduce the milk slightly to balance the extra liquid.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps make the cornbread more tender.

• vegetable oil - Substitute with melted butter: Melted butter adds a rich flavor to the cornbread, though it may make it slightly denser.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making the recipe vegan-friendly.

• Allow the cornbread to cool completely in the cast iron skillet before storing. This helps to prevent condensation, which can make the cornbread soggy.
• Once cooled, wrap the cornbread tightly in plastic wrap or aluminum foil. This will help to keep it fresh and prevent it from drying out.
• For added protection, place the wrapped cornbread in an airtight container or a resealable plastic bag. This will help to maintain its moisture and flavor.
• Store the cornbread at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating it.
• To refrigerate, place the wrapped cornbread in the refrigerator. It will keep for up to a week. When ready to eat, you can reheat it in the oven or microwave.
• For freezing, wrap the cornbread tightly in plastic wrap or aluminum foil, then place it in a resealable freezer bag. This double layer of protection helps to prevent freezer burn.
• Label the freezer bag with the date so you can keep track of how long it has been stored. Cornbread can be frozen for up to 3 months.
• When ready to enjoy, thaw the cornbread in the refrigerator overnight. Once thawed, reheat it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• For a quick reheat, you can also use the microwave. Place a slice of cornbread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds, or until heated through.
• To maintain the cornbread's texture and flavor, avoid reheating it multiple times. Instead, slice and reheat only the portions you plan to eat immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the leftover cornbread in aluminum foil to prevent it from drying out.
  3. Place the wrapped cornbread on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a crispy edge, you can unwrap the foil for the last 5 minutes of reheating.

• Microwave Method:

  1. Place a slice of cornbread on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds. Check and add more time in 10-second increments if needed.

• Stovetop Method:

  1. Heat a non-stick skillet or your trusty cast iron skillet over medium-low heat.
  2. Add a small amount of butter or vegetable oil to the skillet.
  3. Place the cornbread slices in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until warmed through and slightly crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cornbread slices on a baking tray.
  3. Heat for about 10 minutes, or until the cornbread is warmed through and the edges are slightly crispy.

• Steaming Method:

  1. Place a steaming basket over a pot of simmering water.
  2. Wrap the cornbread in aluminum foil to keep it from getting soggy.
  3. Place the wrapped cornbread in the steaming basket and cover with a lid.
  4. Steam for about 5-7 minutes, or until heated through.

• Cast iron skillet: Essential for baking the cornbread, it provides even heat distribution and a crispy crust.

• Oven: Preheats to 425°F (220°C) to bake the cornbread to perfection.

• Large mixing bowl: Used to combine the dry ingredients.

• Medium mixing bowl: Used to whisk together the wet ingredients.

• Whisk: Helps to blend the milk, vegetable oil, and beaten egg smoothly.

• Measuring cups: Ensures accurate measurement of the cornmeal, flour, sugar, and milk.

• Measuring spoons: Ensures precise measurement of the baking powder and salt.

• Spatula: Used to stir the wet and dry ingredients together until just combined.

• Oven mitts: Protects your hands when removing the hot skillet from the oven.

• Toothpick: Used to check if the cornbread is fully baked by inserting it into the center.

• Knife: For slicing the cornbread once it has cooled slightly in the skillet.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the cooking process.

Use a large mixing bowl: A larger bowl makes it easier to combine wet and dry ingredients quickly.

Heat the skillet early: Place the cast iron skillet in the oven as it preheats to save time later.

Combine wet ingredients first: Mix milk, vegetable oil, and egg together before adding to the dry mix for a smoother batter.

Grease the skillet efficiently: Use a brush to quickly and evenly grease the hot skillet.