Skillet cornbread (early style)
This skillet cornbread leans more “old-world rustic” than a sweet, cake style side dish. It’s baked in a hot, well-oiled skillet so the edges get deeply golden and crisp, while the inside stays tender and just hearty enough to feel like real food, not dessert. With plenty of cornmeal, a modest amount of flour, and only a hint of sweetness (or none at all, if you prefer), it echoes the simple corn cakes and cornmeal breads that might have sat near the fires of an early harvest feast.
Instructions
Preheat oven to 400°F (200°C). Place a cast-iron or oven-safe skillet inside to heat.
In a bowl, whisk cornmeal, flour, baking powder, salt, and sugar (if using).
In another bowl, whisk milk, egg, and melted butter/oil.
Pour wet into dry and stir just until combined. Don’t over-mix.
Carefully remove hot skillet, add 1 tbsp butter/oil, swirl to coat.
Pour batter into skillet, smooth top.
Bake 20–25 minutes until golden and a toothpick in the center comes out clean.
Cool slightly, then slice into wedges.
Notes
It’s the kind of bread you tear into, swipe through stew, or crumble into a bowl of beans. Serve it warm from the skillet, maybe with a little butter or drizzle of honey on the table, and let everyone help themselves.
Use only cornmeal for a denser, rustic feel.
Variations
For a vegan cornbread, use a plant based milk, use an egg replacer, and substitute melted butter with the same amount of a vegetable cooking oil.
Source
Food in U.S.A.