Growing up my uncle always made the best cornbread. Whenever he would show up with a tray in his arms we knew we were in for a treat.
Years ago he shared his recipe with me and I’ve been making it every chance I get since. This cornbread is perfectly crumbly, moist and buttery, with a golden brown crust that gets just a little bit crispy around the edges.
Last weekend the weather finally snuck up into the 70s and we had a chance to smoke a delicious pork shoulder for mouth watering pulled pork. Nothing goes with smoked meat like buttery, golden brown corn bread.
Cooking this corn bread in a cast iron skillet gives it that gorgeous, lightly crisp crust around the edges, but if you don’t have a cast iron skillet you can still achieve this delicious, buttery home-cooked staple in a baking pan.
From start to finish this skillet cornbread only takes about 20 minutes to make, so it’s perfect for the big barbecue or for a quick weeknight side.
If you ask me, the best way to eat this skillet cornbread is warm and straight from the pan. For those of you that love to watch some butter slowly melt over a piece of warm cornbread, check out this recipe for easy whipped pumpkin honey butter!
Buttery, Golden Brown Cornbread
- 1 Cup Flour
- 1 Cup Cornmeal
- 1 Cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 Egg
- 1 Cup Milk
- 1 tsp Vanilla Extract
- 3 TBS Butter Divided
Preheat oven to 400 degrees.
In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
In a separate bowl whisk together the egg, milk vanilla and 1 Tablespoon of the butter.
Add the flour mixture to the wet ingredients and stir until combined.
Melt 2 Tablespoons butter in a cast iron skillet over medium heat.
Pour in cornbread batter and allow to cook over medium heat for one minute.
Move to preheated oven and bake for 15-20 minutes, until golden brown all over.
If using a baking pan, choose a 9X13 inch pan. Preheat the oven to 375 degrees and pour the batter into your greased pan. Bake for 35-40 minutes, until golden brown.
For a sweeter variation increase the vanilla to 1 Tablespoon and sprinkle the top with cinnamon before baking. This is a favorite breakfast treat for us!