Certain foods just seem to belong together, like peanut butter and jelly, cookies and milk, chili and cornbread.
Seriously, nothing compliments a big bowl of chili better than a slice of warm cornbread!
My mom used to make this exact recipe for dinner, and my family would go crazy over it! We would get so excited when she pulled out the skillet because we knew it meant cornbread!
I swear, everything tastes better when it’s cooked in a skillet!
All you need to make your cast iron skillet corn bread is:
1 1/4 cup of ground cornmeal
3/4 cup of all-purpose flour
1/4 cup of sugar
1 teaspoon of salt
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/3 cup of whole milk
1 cup of buttermilk
8 tablespoons of melted butter
Place your 9-inch cast iron skillet in a 425 degree oven while you make your batter.
In a large bowl, combine all of your dry ingredients and whisk together. Whisk in your milk, buttermilk and eggs, making sure not to over mix. Whisk in all of your melted butter expect for one tablespoon.
When your batter is finished, remove your skillet from the oven and turn the temperature down to 375 degrees. Coat your skillet with the remaining melted butter and pour the batter in. Bake your cornbread for 20 to 25 minutes of until a toothpick comes out clean.