Skillet Cornbread is a delicious homemade cornbread recipe that's easy to make. It's moist and delicious - perfect with just with a pat of warm butter!
Preheat oven to 450° F (230° C). Place an 8 inch iron skillet in the oven while it's preheating.
Soak the cornmeal in milk and cream for 20 minutes.
In a small bowl beat the eggs, then add 4 tablespoons and combine.
Whisk the egg mixture into the cornmeal mixture. Sprinkle baking powder and salt over the batter and combine together.
Remove the pan from the oven and carefully add the remaining 2 tablespoons of butter to the skillet. Coat the pan well and then add the cornmeal mixture.
Bake 20 to 25 minutes or until the top is golden and a toothpick inserted in the centre comes out clean.
Let cool for about 10 minutes, cut into wedges and enjoy.
Notes
This cornbread will keep for a day or two at room temperature. Keep it tightly wrapped so it doesn't dry out. You can also freeze cornbread for several months.