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Cast-iron skillet cornbread baked until golden with a crispy, buttery crust is a vegetarian Southern staple. This family-friendly bread is the perfect companion to soups, stews, and Sunday dinner spreads.
Preheat your oven to 425°F. Place a 10-inch cast-iron skillet in the oven as it heats.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt for even distribution.
In a separate bowl, beat the eggs, then add milk and whisk until smooth.
Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides; reserve 1 tablespoon of melted butter.
Pour the wet ingredients into the dry mixture and combine just until moistened. Add most of the melted butter from the skillet (reserving some for brushing), and gently fold together; avoid overmixing.
Pour the batter into the hot, buttered skillet. Spread it evenly and brush the top with reserved melted butter.
Bake for 18–20 minutes, or until the cornbread is deep golden brown around the edges and a toothpick inserted in the center comes out clean.
Cool for 5–10 minutes before slicing. Serve warm from the skillet for the best crispy crust.
