Cast Iron Skillet Cornbread
A golden, crispy-crusted cornbread with a tender, moist interior, baked in a cast iron skillet for even heat. Perfect for chili, soups, or a buttery side. Easy and crowd-pleasing.
Servings: 8 servings
Calories: 200kcal
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
Preheat the skillet for optimal crispiness
Use fresh baking powder for leavening
Avoid overmixing to prevent toughness
Let rest slightly before slicing
Use fresh baking powder for leavening
Avoid overmixing to prevent toughness
Let rest slightly before slicing