I’m so excited to share with you my favorite cast iron pan corn bread recipe. As a busy mom, I’m always on the lookout for delicious and easy-to-make meals that my family will love.
This recipe has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The combination of the crispy crust and the moist, fluffy interior is just perfect.
Plus, it’s incredibly easy to make and requires only a few ingredients, making it a great option for weeknight dinners or special occasions. The best part?
It’s actually really good for you too – corn is a great source of fiber and antioxidants, and using whole wheat flour instead of all-purpose flour gives you an extra boost of nutrients. My kids love helping me mix the batter, and my husband loves devouring the finished product.
We’ve served this at family gatherings, potlucks, and even just as a regular Tuesday dinner. It’s always a hit!
Whether you’re looking for a new family tradition or just want to impress your friends with a delicious homemade bread, this recipe is sure to please. So go ahead, give it a try – I promise you won’t be disappointed!
Cast Iron Pan Corn Bread
4.7 from 931 votes
A classic Southern-style corn bread baked to perfection in a cast iron skillet. This recipe delivers a moist, tender crumb with a crispy exterior.
2Place your cast iron skillet in the oven as it preheats.
3In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
4Whisk until well mixed.
5Create a well in the center of the dry ingredients and add the buttermilk, melted butter, and eggs.
6Mix until just combined and no dry spots remain.
7Carefully remove the hot skillet from the oven.
8Add 2 tablespoons of butter to the skillet and swirl to coat the bottom and sides.
9Allow the butter to melt and bubble before pouring in the batter.
10Pour the batter into the preheated skillet and smooth the top with a spatula.
11Place the skillet back in the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12Remove the skillet from the oven and let the corn bread cool in the pan for 10 minutes before slicing and serving.
Tips: For a sweeter corn bread, increase the sugar to 1/3 cup. For a savory version, add 1 cup of shredded cheese and 1/2 cup of diced jalapeños to the batter.
Watch Video Of How Cast Iron Pan Corn Bread Works
This cast iron pan corn bread recipe is one of my absolute favorites – it’s so easy to make, tastes amazing, and is actually really good for you too! My family loves helping me mix the batter and devouring the finished product.
It’s perfect for weeknight dinners or special occasions like holidays or potlucks. Simply store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months – reheat by wrapping in foil and baking at 350°F (180°C) until warmed through.
❓ Frequently Asked Questions About Cast Iron Pan Corn Bread
Q: What type of cornmeal should I use?
A: You can use either fine or medium grind cornmeal for this recipe – the fine grind will give you a more delicate crumb, while the medium grind will give you a slightly coarser texture. Either way, make sure to use freshly ground cornmeal for the best flavor.
Q: Can I make this recipe gluten-free?
A: Yes, simply replace the all-purpose flour with your favorite gluten-free flour blend and proceed with the rest of the recipe as instructed.
Q: How do I know when the bread is done?
A: The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom – this should take around 20-25 minutes in a preheated oven at 400°F (200°C).
Q: Can I make this recipe in advance?
A: Yes, you can mix the batter up to 24 hours in advance and store it in the fridge until you’re ready to bake it. Just be sure to let it come to room temperature before baking.
Q: What if I don’t have buttermilk?
A: You can make a substitute by mixing together 1 cup of milk with 1 tablespoon of white vinegar or lemon juice – let it sit for 5-10 minutes until it thickens before using.
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