I used to buy those Jiffy cornbread mix boxes, they were easy and quick. That was until I came across this cornbread recipe a few years ago. I haven’t turned back to those little blue boxes since. Today I present one of my favorite things to make in a cast iron skillet, probably the reason I registered for one, cornbread! No boxed mix can beat a simple homemade cast iron cornbread. This is always my go to recipe when I want some cornbread. All of the ingredients are standard in my kitchen, so unless for some reason I am out of corn meal, I can always whip up this quick side.
This time I decided to spice it up a bit with some fresh jalapeno, I only used one small seeded and diced jalapeno and it really didn’t add too much. If you are looking for a kick to your cornbread add two.
I like to double the recipe because my cast iron skillet is huge. In order to fill it up you need to double it. Plus them I am left with plenty of leftovers. It freezers great. Extra cornbread + extra chili (coming tomorrow) = plenty of lunches throughout the next week.
If you don’t have a cast iron skillet, what are you waiting for? Register to win one now!
- 1 ¼ cup All purpose flour
- ¾ cup corn meal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg, beaten
- Preheat oven to 400 degrees, if using a cast iron skillet allow the skillet to heat up in the oven.
- Whisk together dry ingredients. Stir in milk, oil, and egg, until just moistened. Carefully remove cast iron from oven and pour batter into it. Bake 15 minutes until golden brown.
- If using glass baking dish cook 20-25 minutes.
Adapted from Everything is Homemade