Easy Skillet Cornbread

Howdy friends...

Here's another one of our favorites featuring Carolina Medium Grind Cornmeal.
30-35min - total time
(10 minutes to prep - 20-25 minutes to bake)

Easy Fluffy Skillet Cornbread:
- 8 inch cast iron skillet
- 1 Tbs butter (also try coconut oil)
- 1 cup Carolina dusted cornmeal
- 1 cup All Purpose Flour
- 2/3 cup sugar
- 1 tsp salt
- 1 Tbs baking powder
- 1 egg
- 1 cup of milk (or buttermilk)
- 1/3 cup of vegetable oil

For a gluten-free idea - we substitute King Arthur's Measure for Measure Gluten-Free Baking Flour for flour
For dairy free - try substituting coconut oil for butter and plain almond milk for milk.  


1) Preheat oven to 400F and lightly grease an 8 inch cast iron skillet with butter.

2) In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.

In a second bowl mix the milk, egg and vegetable oil until well combined.

Add wet ingredients to dry ingredients and mix until just combined.
Don't over mix it -- some small lumps are totally fine

Pour batter into skillet

Bake for 20 to 25 minutes until golden brown, and a toothpick comes out clean

Remove skillet from oven, and let it cool slightly before serving.

Try some Delicious Variations:
- Try adding some cooked bacon bits or chorizo to the batter before baking.
- Or try adding some cheddar cheese, thinly sliced j
alapeño peppers, or whole corn pieces (canned or cooked).  
- You can also substitute buttermilk for the milk.  
- Or even add a little sour cream.  
- Get creative and have fun :)