cast iron cornbread recipe

Written ByJenny Smyth Posted on
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The Best cast iron cornbread recipe

I’ve been making cornbread in a cast iron skillet for years, and it’s still one of my favorite recipes. There’s something about the way the batter cooks up in the hot skillet that just can’t be beat. The crust that forms on the bottom of the skillet is crispy and golden, and it adds a whole new level of flavor to the bread.

I’ve tried making cornbread in other pans, but it’s just not the same. My family loves this recipe, and it’s always a hit at our family gatherings. We make it for holidays, birthdays, and just because.

It’s a staple in our house, and I think it’s because of the combination of flavors and textures that you get when you cook it in a cast iron skillet. The cornbread is moist and crumbly, with a perfect balance of sweetness from the corn and savory flavor from the spices. It’s also incredibly easy to make, which is a big plus in my book.

I can have it ready in under an hour, start to finish. And let’s not forget about the health benefits – cornbread made with whole grain flour is a much better option than white bread, and it’s also gluten-free. So whether you’re looking for a new recipe to try or just want to mix things up, I highly recommend giving this cast iron cornbread recipe a try.

You won’t regret it!

Classic Cast Iron Cornbread

4.8 from 1522 votes

This cornbread bakes in a preheated cast iron skillet for a crisp, golden crust and a tender, moist interior. It pairs perfectly with chili, soups, or as a side for any Southern-inspired meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
2 large eggs
2 tablespoons unsalted butter

👨‍🍳Directions

1Place a 10-inch cast iron skillet in the oven and preheat to 425°F.
2Allow the skillet to heat for at least 10 minutes so it becomes very hot, which will create a crisp crust.
3In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
4In a separate bowl, whisk the buttermilk, vegetable oil, and eggs until smooth.
5Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain.
6Do not overmix, as this can make the cornbread tough.
7Carefully remove the hot skillet from the oven and add the butter, swirling until melted and coating the bottom and sides.
8Immediately pour the batter into the skillet and spread it evenly.
9Return the skillet to the oven and bake for 18 to 22 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
10The edges should pull away slightly from the skillet.
11Let the cornbread cool in the skillet for 5 minutes, then slice into wedges and serve warm.
12The crust will remain crisp while the inside stays tender.

🔧Equipment

10-inch cast iron skillet
Mixing bowl
Whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 50mg🧂Sodium: 360mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 7g🥩Protein: 5g

📝Notes

For a savory variation, reduce sugar to 1 tablespoon and add 1 cup of shredded cheddar cheese and 2 chopped jalapeños to the batter. Buttermilk can be substituted with 1 cup milk mixed with 1 tablespoon lemon juice, let stand for 5 minutes.

Watch Video Of How Classic Cast Iron Cornbread Works

This cast iron cornbread recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a quick side dish for everyday meals.

It’s easy to make ahead of time and store in an airtight container at room temperature for up to three days.

You can also reheat individual slices by wrapping them in foil and baking at 350°F (180°C) for about 10 minutes.

❓ Frequently Asked Questions About Cast Iron Cornbread

Q: What type of flour should I use for this recipe?

A: You can use either whole grain or all-purpose flour for this recipe. Whole grain flour will give you a slightly nuttier flavor and more texture, while all-purpose flour will give you a lighter, fluffier bread. Either way works great!

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time! Simply mix up the batter as directed, pour it into your prepared cast iron skillet, and refrigerate until ready to bake. Just keep an eye on it while it’s baking – you may need to adjust the baking time slightly due to the cold batter.

Q: How do I get my cornbread to have that crispy crust on top?

A: To get that perfect crispy crust on top of your cornbread, make sure your oven is hot enough (at least 400°F) and that your skillet is preheated properly before adding the batter.

Q: Can I substitute buttermilk with regular milk?

A: While buttermilk gives you that tangy flavor that’s so characteristic of cornbread, you can definitely use regular milk if you don’t have buttermilk on hand.

Q: What temperature should I preheat my oven to for this recipe?

A: Preheat your oven to 400°F (200°C). This will ensure that your cornbread cooks up nice and golden on top.

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