This cast iron skillet cornbread is perfect for serving up with your favorite Southern inspired meals. Crunchy and buttery on the outside, and perfectly moist on the inside. You'll never want to make it any other way ever again!
Preheat the oven to 400ºF (204ºC). Pour 5 Tablespoons of the melted butter into an 8" or 9" cast iron skillet2,3. Set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the remaining 5 Tablespoons of melted butter, the milk, and the lightly beaten eggs, then stir gently until batter just comes together.
Pour the batter into the prepared skillet, then bake for 38-40 minutes or until the top is nicely browned and a toothpick inserted in the center comes out with moist crumbs. Remove from the oven and allow to cool at least 15 minutes before slicing and serving. Store leftovers at room temperature up to 5 days. Cornbread freezes well, up to 3 months. Thaw at room temperature.
Notes
Milk: my original recipe calls for 12 ounces of evaporated milk and 4 ounces of water. I have made this with many different combinations of milk and water such as how it was originally written and also 2 cups of regular milk, 1 cup of heavy cream and 1 cup of water, and I have also used non-dairy milk. The recipe is very forgiving and can accommodate whatever milk you have or want to use.
Cast iron skillet: this can also be made in an 8" or 9" square or round baking pan. Bake time is the same.
Make in a 9" x 13" dish: this can also be baked in a 9" x 13" dish. The squares will be a little shorter than 1" tall. Bake time is 18-22 minutes.
To double this recipe: bake in a 9" x 13" baking dish. Bake time is 26-30 minutes.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.