Go Back
Print Recipe

Easy Cornbread

Quick and easy cornbread
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: cast iron, cornbread, cornmeal, southern
Servings: 3

Equipment

  • cast iron pan
  • measuring cups

Ingredients

  • 1.5 cup self-rising cornmeal
  • 1 cup milk
  • 2 eggs
  • pinch sugar completely optional

Instructions

  • preheat oven to 400°F
  • grease pan well and place in oven while preheating
  • mix all ingredients
  • pour into hot pan
  • cook 20 - 25 minutes or until center is firm to the touch
  • remove from oven and turn out on plate. Use a knife to gently loosen from sides of pan, if needed

Notes

You don't have to let it sit in the pan after you take it from the oven. Just take a knife to loosen the edges and turn out onto a plate.
If you find that the bread sticks to the pan, you can try a couple of things.
  1. Re-season your pan. Sometimes cast iron just needs some love. Follow manufacturer instructions to re-season. And ALWAYS make sure that you heat dry the pan immediately after you wash it (if you wash it at all--we don't ever wash the cornbread pan; instead, we just brush out the crumbs and put it away). If you don't, it will rust and the coating will not be right.
  2. Change the temp of your oven. Preheat to 400°F with the well-greased pan in there. Make sure the pan gets really hot. Then, cook for 10-15 minutes until firm to the touch.