Cast Iron Skillet Corn Bread

Little Miss had been asking for corn bread, and I thought a rainy Sunday was the perfect day to make some. I also made homemade beef stew to go with it.






  • 1 cup flour
  • 3/4 cup corn meal
  • 3 tbsp sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp butter
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 cup cooking oil


  • Pre-heat oven to 350°
  • In a medium bowl mix flour, corn meal, sugar, baking powder.
  • Add butter to cast iron skillet and place in oven till butter melts.
  • Remove skillet from over and swirl butter to evenly coat pan.
  • In a small bowl combine, eggs, milk and oil.
  • Add egg mixture to flour mixture and stir till just combined.
  • Pour batter into cast iron skillet.
  • Bake for 15-20 minutes or till or until toothpick inserted comes out clean.
  • Cut into wedges and serve warm.
  • Enjoy!

Corn bread recipe is from Better Homes and Gardens New Cook Book 14th Edition. Beef stew recipe is my own. I’ll have to write a post about my beef stew.


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