A recipe that always makes it feel like fall to me is cornbread! With this super easy recipe you will toss together everyday ingredients, add cornmeal, and cook in a skillet for 30 minutes and it’s done! As easy as that, less than 5 minutes prep and you’ll have cornbread in the oven.
Easy Skillet Cornbread Recipe
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup white sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 cup milk
- 1 cup buttermilk
- 1 cup unsalted butter, melted
- 3 extra large eggs, lightly beaten
- 10″ cast iron skillet
Preheat oven to 350°F, heating your cast iron skillet in the oven while it warms.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy.
Pour batter into hot skillet.
Bake cornbread in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.
Top your cornbread with a sweet jelly or add in a can of diced chilies for a kick of heat and serve alongside chili for a perfect fall recipe! Head over to grab our Chunky Chili recipe to pair with this yummy cornbread!