Perfectly moist and slightly sweet Skillet Cornbread is made in one bowl and takes 5 minutes to prepare. The simplicity of a box mix, but so much better. This is Cornbread, perfected.
In a 2 cup measuring cup, measure 1 cup of milk, pour in ¼ cup of oil, add in the eggs and whisk with a fork. Check to see if butter has melted in skillet. If it's mostly melted then proceed.
Pour wet mixture into dry ingredients and whisk until combined.
Remove the cast iron skillet from oven.
Pour half of the melted butter (doesn't have to be exact) into the batter and whisk together until just combined. Pour the batter back into the skillet with remaining butter.
Place the skillet back in the oven and bake until puffed and golden - about 25 minutes.
Remove the skillet from oven and let cool 10 minutes.
If you want a crispier crust, invert cornbread onto cutting board and remove skillet. Otherwise, slice and serve right from skillet.
Notes
Butter can be salted or unsalted. I have used both.