Side Dish: United States – Midwestern United States (Missouri) – Missouri Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 cup (150 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) salt
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) whole milk
- 1/4 cup (56 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) unsalted butter or vegetable oil for the skillet

Instructions

Short Description:
A sweeter, cake-like cornbread from Missouri made with a mix of yellow cornmeal and all-purpose flour for a light, tender crumb. Baked in a preheated skillet, it has a golden crust and soft, moist interior—perfect with barbecue or chili.

Regional Notes:
This Missouri variation is notably sweeter and more cake-like than drier Southern skillet cornbreads, reflecting a higher sugar content and the use of both cornmeal and flour to achieve a lighter texture. It is commonly baked in a preheated cast-iron skillet or a square pan for a crisp edge and tender center.

1. Preheat the oven to 375°F (190°C). Place an 8-inch (20 cm) cast-iron skillet or a similarly sized ovenproof baking pan in the oven while it heats.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly blended.
3. In a separate bowl, whisk the eggs briefly, then add the milk, melted butter, and vegetable oil and stir to combine.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. The batter should be pourable but slightly thick.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add 1 tbsp (14 g) butter or a little oil to the skillet and swirl to coat; it should sizzle and melt.
6. Pour the batter into the hot, greased skillet and smooth the top with a spatula. The hot skillet will help form a crisp edge.
7. Bake on the middle rack for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for 5–10 minutes, then slice into wedges and serve warm with butter, honey, or alongside barbecue, chili, or other mains.