Cooking with Crosby Roamann: Skillet Cornbread
This is not so secretly my favorite kind of “bread,” probably because it’s more like a cake, but can be served at any time of day and or with any meal: Breakfast, without question. Brunch or lunch, looks good to me. Snack time, please! Or alongside any kind of barbecue, morning noon or night. Plus as a late night snack, toasted with lots of butter, just before bed? Been there before, many many times, and will be there again. Use whole milk and honey in the batter to add richness to the texture. (This recipe also functions perfectly well in cupcake form.)
Ingredients
- 1 and 3/4 cups all purpose organic flour
- 3/4 cup yellow cornmeal
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup whole milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled
Preparation
- Preheat the over to 350F and spray your cast iron skillet (we use a 10″ skillet from Lodge) with vegetable oil
- In a medium bowl, whisk together eggs, honey, and then milk. Set aside.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- Add the wets to the drys, and bring it all together. Then stir in the butter and incorporate it evenly without over-mixing.
- Pour the batter into the prepared skillet.
- Bake for 25-30 minutes, until the edges just start to crisp up brown, and a knife gently inserted into the middle removes clean.
- Serve warm with maple syrup and butter, or any time at all.
Adapted from www.onceuponachef.com July 9, 2025.
