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Trailblazer's Cornbread Concoction

Trailblazer's Skillet Cornbread

This delightful skillet cornbread is a tribute to traditional Southern comfort. Made with simple, fresh ingredients, this recipe brings a touch of sweetness and a wonderfully moist texture that's perfect for any occasion. Whether it's alongside a hearty chili, as a warm companion to a summer barbecue, or simply enjoyed with a smear of butter, this cornbread baked in a cast-iron skillet offers a golden, crispy crust with a tender, fluffy interior. It’s an easy-to-make classic that will appeal to everyone at the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 215 kcal

Equipment

  • 1 Cast Iron Skillet, (10 to 12 inches)
  • 1 Mixing Bowl
  • 1 Measuring Cup
  • 1 Spoon or Whisk
  • 1 Knife or Spatula
  • 1 Aluminum Foil or Lid
  • 1 Heat Resistant Gloves or Cloth

Ingredients
  

  • ½ cup all-purpose flour
  • ⅔ cup cornmeal, (fine to medium grind)
  • ¼ cup granulated sugar, (adjust based on your sweetness preference)
  • ½ teaspoon salt
  • 1 teaspoon baking powder, (no need for baking soda here)
  • 1 large egg
  • ½ cup milk
  • ¼ cup unsalted butter, melted (plus extra for greasing the skillet)

Optional:

  • 1 small jalapeño, finely chopped for a spicy kick (if you like)

Instructions
 

  • Prepare the Skillet: Preheat your oven to 400°F (204°C). Place your cast iron skillet in the oven to preheat as well.
  • Mix Dry Ingredients: In a mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder.
  • Combine Wet Ingredients: In another bowl, whisk together the egg, milk, and melted butter.
  • Combine Mixtures: Add the wet ingredients to the dry ingredients, stirring just until everything is moistened. If using, fold in the chopped jalapeño.
  • Bake the Cornbread: Carefully remove the hot skillet from the oven (don’t forget your gloves!) and add a bit of butter to coat. Pour the batter into the skillet, smoothing the top.
  • Bake: Return the skillet to the oven and bake for about 15-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  • Cool and Serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm with a pat of butter or alongside your favorite meal.

Notes

  1. Preheating the Skillet: Heating the skillet in the oven before adding the batter ensures a beautifully crisp bottom crust that is one of the hallmarks of great skillet cornbread.
  2. Don't Overmix: To keep the cornbread light and fluffy, mix the batter just until the dry ingredients are moistened—overmixing can make it dense.
  3. Customize Your Cornbread: Feel free to add fresh or pickled jalapeños, corn kernels, or a sprinkle of shredded cheese to the batter to create different variations.
  4. Storage: This cornbread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
  5. Reheating: Warm leftover cornbread in an oven at 350°F (175°C) for about 5-10 minutes to refresh its flavor and texture.

Nutrition

Serving: 107gCalories: 215kcalCarbohydrates: 29gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 53mgSodium: 304mgFiber: 8gSugar: 8g
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