I grew up using store-bought mix for cornbread and muffins but they always tasted a little flat to me, like something was missing. Eventually I learned how to make cornbread from scratch, and of course, it’s so much better than any commercially made mix. Take note that the picture shows cornbread in one of my favorite cast iron skillets. Cornbread baked in a skillet produces slightly crunchy sides that I really enjoy. If you prefer muffins, just be sure to check for doneness around the 16-minute mark. Also, check out co-author and daughter Hayley’s yummy recipe for Whole Wheat Corn Muffins.
4 tablespoons salted butter
2 large eggs
1 cup milk
1 1/4 cup stoneground yellow cornmeal
1 cup flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
medium (10-inch) cast iron skillet
medium (3-quart) mixing bowl
measuring cups and spoons
1. Set oven to 400 degrees. Melt butter in skillet over low heat.
2. In bowl, beat eggs well. Then add milk and butter, whisking briskly (so as not to cook the eggs).
3. Add remaining ingredients and mix until just combined. [Batter will be lumpy.]
4. Pour batter into buttered skillet and bake until set—about 22 minutes.
NOTES & TIPS
• Leave a potholder or folded dishtowel on the handle after removing cornbread from oven. It’s easy to forget how long a cast iron skillet retains heat!