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Recipe
Cast Iron Northern-Style Cornbread Made Simple
If you love cornbread that’s light, tender, and subtly sweet, this northern-style cornbread version is for you.
Unlike traditional Southern cornbread that relies solely on cornmeal for a denser, crumbly texture, this recipe incorporates flour to create a softer, cake-like texture.
The cast-iron skillet delivers crisp, buttery edges and a soft, tender interior. Best of all, it’s simple and quick to prepare, making it perfect for chili, soups, BBQ, and more.
Cast Iron Northern-Style Cornbread Made Simple
Equipment
- 1 Cast Iron Skillet
Ingredients
- 1 Cup All-purpose Flour
- 1 Cup Yellow Cornmeal
- 3 1/2 tsp Baking Powder
- 1 tsp Salt
- 2/3 Cup Sugar
- 1 Stick Unsalted Butter
- 1/3 Cup Vegetable Oil
- 1 Cup Milk
- 1 Egg
Instructions
- Preheat your oven to 400 degrees F.
- Put the cast iron skillet in the oven to pre-heat.
- In a large bowl, combine cornmeal, all-purpose flour, salt, baking powder, and sugar.
- Make a well in the middle and add the wet ingredients. Combine 1 egg, milk, and vegetable oil. Mix it up into a smooth consistency but do not over mix.
- Put one 1 stick of unsalted butter into a microwavable bowl and melt. Save 2 tbsp for the skillet and add the rest to the batter and mix it together.
- Take the skillet out of the oven and pour the remaining 2 tbsp of butter into it. Swirl the butter around so that it do not pop or burn.
- Quickly add the batter and cook in the over for 18-20 minutes in a cast iron skillet.
- Insert a toothpick in the middle of the cornbread to see if it comes out clean. Enjoy.
Video
Notes
You can use an 8-9 inch Pyrex dish and cook for 20-25 minutes.
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