Delicious Cast Iron Skillet Cornbread Recipe
If you crave a cornbread that’s perfectly golden, with a crisp crust and a tender, moist inside, this Cast Iron Skillet Cornbread recipe is sure to become a staple in your kitchen. The beauty of baking cornbread in a cast iron skillet lies in the skillet’s ability to evenly distribute heat, creating that signature crunchy exterior while keeping the interior soft and flavorful. The aroma of warm butter, cornmeal, and just-baked bread filling your home will invite everyone to the table for a comforting, homemade treat. Whether you’re serving it alongside chili, soups, or enjoying it on its own with butter, this cornbread is a crowd-pleaser that’s easy to make and sure to impress.
Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 35 minutes | Servings: 8
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted, plus extra for skillet
Step-by-Step Instructions
- Preheat the oven and skillet: Place your cast iron skillet in the oven and preheat to 400°F (200°C). This will ensure the skillet is hot and ready to give the cornbread a crisp, golden crust.
- Mix dry ingredients: In a large mixing bowl, combine 1 cup cornmeal, 1 cup flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt. Stir well to blend the ingredients evenly.
- Whisk wet ingredients: In a separate bowl, whisk together the 1 cup buttermilk, 2 eggs, and 1/2 cup melted butter until smooth and well combined.
- Combine wet and dry mixes: Pour the wet mixture into the bowl with dry ingredients. Stir gently with a spatula or wooden spoon until just combined—avoid overmixing to keep the cornbread tender.
- Prepare skillet and bake: Carefully remove the hot cast iron skillet from the oven using oven mitts. Add a small amount of butter to the skillet and swirl it around to coat the bottom and sides. Immediately pour the batter into the sizzling skillet, spreading evenly.
- Bake: Return the skillet to the oven and bake for 20 to 25 minutes. The cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve warm: Remove the skillet from the oven and let the cornbread cool slightly. Slice and serve warm with an extra pat of butter if desired.
Pro Tips for Perfect Cast Iron Skillet Cornbread
- Always preheat your cast iron skillet in the oven to get that irresistible crispy crust.
- Use fresh baking powder to ensure your cornbread rises properly and stays fluffy.
- Do not overmix your batter; a few lumps are okay and help keep the texture light.
- For even more flavor, consider adding a touch of honey or vanilla extract to the batter.
- Let the cornbread cool briefly in the skillet before slicing to help it set and come out cleanly.
Variations and Substitutions
- Healthier swaps: Swap half the all-purpose flour with whole wheat flour for a nuttier, fiber-rich cornbread.
- Dairy-free option: Replace buttermilk with a mixture of 1 cup plant-based milk and 1 tablespoon lemon juice or vinegar. Use vegan butter or olive oil instead of butter.
- Add-ins: Fold in diced jalapeños, chopped herbs like rosemary or thyme, sweet corn kernels, or shredded cheddar cheese for a flavorful twist.
- Sweet cornbread: Increase sugar to 1/4 cup and add a teaspoon of cinnamon if you prefer a sweeter version that pairs well with honey or jam.
Storage and Reheating Tips
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To freeze, wrap in foil and place in a freezer bag for up to 3 months.
Reheat cornbread by warming it in a 350°F oven for 10-15 minutes or microwave slices for 20-30 seconds. For a crispy crust, reheating in a cast iron skillet over medium heat on the stovetop is excellent.
Frequently Asked Questions
- Can I use a different type of skillet? Yes, but a cast iron skillet gives the best crust due to its excellent heat retention. If using a metal or glass pan, expect a softer crust and adjust baking time slightly.
- What if I don’t have buttermilk? You can easily make a buttermilk substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
- How do I prevent the cornbread from sticking? Preheating the skillet and coating it well with butter or oil before pouring in the batter helps prevent sticking perfectly.
- Is this cornbread sweet or savory? This recipe has a moderate sweetness with 2 tablespoons sugar, making it versatile enough to pair with both savory dishes and sweeter options like honey.
- Can I make this gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup.
Nutrition Estimate Per Serving
Each serving of this cast iron skillet cornbread (1/8th of the pan) contains approximately 220 calories, 5 grams of protein, 25 grams of carbohydrates, and 10 grams of fat. It’s a comforting source of energy, providing a good balance of macronutrients with the richness from butter and eggs, making it an ideal side to many hearty meals.
Cast Iron Skillet Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted, plus extra for skillet
Instructions
- Preheat oven to 400°F (200°C) and place the cast iron skillet inside to heat.
- Mix dry ingredients: In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Whisk wet ingredients: In another bowl, mix buttermilk, eggs, and melted butter.
- Combine wet and dry mixes: Gently stir wet into dry ingredients until just combined.
- Prepare skillet: Remove hot skillet using oven mitts, add butter, and swirl to coat. Pour batter into skillet.
- Bake: Return to oven and bake 20-25 minutes until golden and a toothpick comes out clean.
- Serve warm with butter if desired.
Notes
Use fresh baking powder for leavening
Avoid overmixing to prevent toughness
Let rest slightly before slicing