Cast Iron Skillet Cornbread

A fun kitchen trick your grandmother probably knew is to preheat a cast iron skillet and bake your cornbread in it. This leaves you with a cornbread that’s golden and slightly crispy on the outside, but moist, tender and a little crumbly on the inside. This recipe uses California Olive Ranch’s Avocado Blend oil and honey in place of sugar and it’s bound to become your new staple recipe for cornbread alongside dinners of ribs, chili and soups.

Ingredients

1 cup flour
1 cup cornmeal
2/3 cup honey
1 cup milk
3.5 teaspoons baking powder
1 teaspoon fine salt
1/3 cup California Olive Ranch Avocado Blend Oil
1 egg

Instructions

Preheat oven to 400F
Lightly grease a 9-inch cast iron skillet with California Olive Ranch Avocado Blend Oil.
Place your greased skillet in the oven and let it heat up while you prepare cornbread mix.
In a medium sized bowl, whisk together dry ingredients of flour, cornmeal, baking powder and fine salt.
Make a well in the center of the dry ingredients and add in wet ingredients of milk, honey, California Olive Ranch Avocado Blend Oil and egg.
Whisk all ingredients together until combined and smooth, but do not over mix.
Carefully, with oven mitts, remove the heated cast iron skillet from the oven and pour batter into it, spreading evenly.
Carefully place hot skillet back into preheated oven and bake for 20-25 minutes until fully cooked in the center and cornbread is golden brown.
Serve with butter, honey, chili and sour cream or jam.