There's something about cornbread that's been baked in a cast iron skillet that just seems really legit to me. I don't really know why, but it just does. I guess I like how it looks. I'm usually all into clean lines and uniform shapes, and being neat, but there's something about the cracked top of freshly baked cornbread in a cast iron skillet that is just so great. I just love that kind of "rustic-ness". Sometimes, it's all I'm really after.
Cornbread in general is definitely one of my baked goods to eat. I'd never made cornbread before, but it didn't seem like it could be terribly difficult to prepare. And it wasn't! This cornbread came together very quickly, and it's something that anyone can easily prepare.
This recipe is intended for a 9" cast iron skillet. I only have a 10" skillet, but that was definitely not about to stop me from making cornbread. It came out a little thinner than it should have as a result, but psh, whatever. It wasn't any less delicious, and that's what matters! Make sure your cast iron skillet is well seasoned prior to making this recipe. Other than that, there's really nothing left to say. This skillet cornbread is delicious, and would make a great addition to your Thanksgiving menu!
adapted from The Pioneer Woman Cooks
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon baking soda
- 1 cup corn kernels (I used canned)
- 1/4 cup
- 1 strip of bacon
Preheat the oven to 450 degrees F. Have a 9-inch cast iron skillet ready.
In a bowl, combine the cornmeal, flour, salt, and baking powder. Stir to combine.
In a separate bowl, combine the buttermilk and milk. Add the egg, and beat together with a fork. Add the baking soda, and stir.
Pour the milk mixture into the dry ingredients. Stir to combine, and add the corn kernels. Mix until everything is just combined.
Melt 1/4 cup of butter in the microwave. Slowly add the melted butter to the ingredients, and mix until combined. Cook the strip of bacon in the cast iron skillet, and render the fat. Once there is a good amount of bacon grease in the pan, remove the bacon from the pan. Melt the remaining two tablespoons of butter in the cast iron skillet.
Carefully pour the batter into the hot skillet. The batter will sizzle, and spread evenly with a rubber spatula. Cook the cornbread on the stove top for one minute before transferring to the oven. Bake for 20-25 minutes, or just until the edges are crispy and golden brown, and a toothpick inserted into the center comes out clean.