I may live in the south, but I’m still a Yankee when it comes to cornbread. I like mine sweet and moist with lots of butter. While this recipe could be made in a 9″ x 9″ baking dish, it really is best in a 10.25″ cast iron skillet. The skillet gives it that nice crispy edge that makes this the most perfect cornbread you’ve ever tasted.
This recipe is a favorite of mine because it’s easy make, goes with a variety of dishes, and is always a big hit. Double the recipe if you’re taking it to a pot luck or just love leftover cornbread. Trust me, my husband will eat a whole skillet by himself.
Cast Iron Cornbread
1/3 c butter, softened
1/2 c sugar
3/4 c milk
1 1/4 c flour
1/2 c cornmeal
2 tsp baking powder
1/2 tsp salt
1 tsp lard
Preheat the oven to 400 F. Preheat a 10.25″ cast iron skillet on the stove over medium heat.
In a mixing bowl, cream together the butter and sugar. Slowly add the eggs until combined.
In a separate bowl, mix together the dry ingredients. Alternatively add the flour mixture and milk to the creamed mixture. Mix until combined.
The batter should be the consistency of cake batter with some lumps. Do not over mix.
Melt about a teaspoon of lard in the bottom of the cast iron skillet, making sure it coats the bottom and sides of the skillet.
Pour the batter into the preheated skillet and transfer to the oven. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
This cornbread goes really well with your favorite chili recipe.