Cast Iron Skillet Cornbread Recipe for Cancer and Chemotherapy
This cornbread is my all time favorite version. Cooking cornbread in a cast iron skillet leaves a tender center, and a crunchy crispy outside crust. Adding a little sugar to the recipe bumps up the sweetness and brings out all the wonderful magical flavors of the cornbread. Requires a 9-12” cast iron skillet. If you have a 12”skillet double the recipe.
Servings: 8 slices
Calories: 270kcal
Cost: 5
Equipment
- mixing bowl
- 9 inch iron skillet
- spoon or spatula
Ingredients
- 1 cup cornmeal white or yellow
- 1 cup flour all purpose
- 1/2 cup sugar
- 4 tsp baking powder
- 1 whole egg
- 1/2 tsp salt
- 1 cup whole milk
- 1/4 cup canola oil
- a little salted butter set to the side
Instructions
- Preheat oven to 425 or 400 if convection.
- Take a 9” cast iron skillet and allow to preheat with the oven for at least 30 minutes.
- Combine all ingredients minus the butter in a large mixing bowl and mix well until batter is smooth.
- Remove skillet from oven and pour batter into heated skillet.
- Put skillet and batter into oven and bake for 15-20 minutes or until an inserted toothpick comes out clean from the center of the cornbread.
- Now take butter and rub it all over the hot cornbread!
- Cut into slices and serve.
Notes
Chef Tip:
After you melt the butter try sprinkling a little sugar across the top of the cornbread for a delicious treat!
You can use this cornbread recipe as a basis of many other variations of cornbread. Like cornbread with jalapenos and cheddar.