Skillet Cornbread

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Place a 10-inch cast iron skillet in the oven while it heats so the pan gets very hot — about 8 minutes.

Step 3

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly mixed with no lumps.

Step 4

In a small bowl, whisk the egg and milk together until the mixture is uniform and no streaks of egg white remain.

Step 5

Pour the egg-milk mixture into the dry ingredients and stir with a wooden spoon just until a thick, lumpy batter forms — do not overmix.

Step 6

Carefully remove the hot skillet from the oven using an oven mitt, then pour 3 tablespoons of butter into it and tilt to coat the bottom and sides evenly.

Step 7

Pour the batter into the hot buttered skillet, spread it into an even layer with a spatula, then place the skillet back in the oven.

Step 8

Bake for 15 to 18 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 9

Remove the skillet from the oven using an oven mitt and let the cornbread cool in the pan for 5 minutes before cutting into wedges.