Pioneer Woman Cornbread Recipe
This Pioneer Woman Cornbread Recipe combines cornmeal, flour, sugar, and butter for a moist, tender crumb and classic homemade flavor.
Equipment
- Mixing bowls (one large, one medium)
- Whisk
- Measuring cups and spoons.
- Cast iron skillet (recommended) or baking dish
- Rubber spatula or wooden spoon.
- Oven mitts
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/2 cup unsalted butter melted
- 2 tablespoons vegetable oil for skillet
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 220°C (425°F). Place your cast iron skillet inside the oven while it heats. This step is key for that crispy crust.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
Step 3: Mix Wet Ingredients
- In a separate bowl, whisk the milk, eggs, and melted butter until smooth and creamy.
Step 4: Combine Everything
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix—this keeps the cornbread tender.
Step 5: Prepare the Skillet
- Carefully remove the hot skillet from the oven. Add vegetable oil and swirl to coat the bottom evenly.
Step 6: Pour the Batter
- Pour the batter into the hot skillet. You should hear a slight sizzle—that’s exactly what you want.
Step 7: Bake
- Bake for 18–20 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
- Let the cornbread cool for 5–10 minutes before slicing. Serve warm with butter or honey.