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Quick Skillet Cornbread
85% authentic · American
A simplified and faster version of cornbread, ideal for when you need a delicious side dish in a hurry. This recipe uses common pantry staples and is baked in a skillet for a crispy crust.
Ingredients
- Yellow cornmeal1 cup
- All-purpose flour1 cup
- Granulated sugar1/4 cup
- Baking powder2 teaspoons
- Salt1/2 teaspoon
- Milk1 cup
- Egg1 large
- Vegetable oil1/4 cup
Steps
- 1
Preheat oven to 400°F (200°C). Add oil to a 9-inch cast-iron skillet and place in oven to heat.
- 2
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together milk and egg.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Carefully remove the hot skillet from the oven. Pour the batter into the hot skillet. The oil should sizzle.
- 6
Bake for 18-22 minutes, or until golden brown and a toothpick inserted comes out clean.
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