cornbread cast iron pan recipe

Written ByJenny Smyth Posted on
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The Best cornbread cast iron pan recipe

I’m so excited to share with you my favorite cornbread cast iron pan recipe. As a busy mom of three, I’m always on the lookout for easy and delicious meals that my family will love.

This recipe is a staple in our household, and for good reason – it’s incredibly easy to make, tastes amazing, and is perfect for any occasion. Whether we’re having a quick weeknight dinner or hosting a family gathering on the weekends, this cornbread is always a crowd-pleaser.

And the best part? It’s incredibly healthy, too!

Made with wholesome ingredients like whole wheat flour, eggs, and milk, this cornbread is a great alternative to traditional recipes that are often loaded with sugar and unhealthy fats. Plus, cooking it in a cast iron pan gives it a crispy crust that’s just irresistible.

Classic Cast Iron Skillet Cornbread

4.8 from 1185 votes

This cornbread bakes in a hot cast iron skillet, creating a crisp, golden crust with a tender, moist interior. It is a perfect side for chili, soups, or barbecue.

Prep Time10 mins
Cook Time22 mins
Resting Time0 mins
Total Time32 mins
Servings: 8Cuisine: InternationalCalories: 230 kcal

🥘Ingredients

For the Cornbread

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons granulated sugar
2 large eggs
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon for the skillet

👨‍🍳Directions

1Place a 10-inch cast iron skillet in the oven and preheat to 425°F.
2Heat the skillet for at least 10 minutes so it becomes very hot, which ensures a crispy crust.
3In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined.
4In a medium bowl, whisk the eggs until frothy, then stir in the buttermilk and 4 tablespoons of melted butter.
5Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain.
6Do not overmix, as a few lumps are fine and overmixing can make the cornbread tough.
7Carefully remove the hot skillet from the oven and add the remaining 1 tablespoon of butter, swirling to coat the bottom and sides.
8Immediately pour the batter into the skillet and spread it evenly.
9Return the skillet to the oven and bake for 20 to 22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
10The edges should be pulling away from the skillet slightly.
11Let the cornbread cool in the skillet for 5 minutes, then slice into wedges and serve warm.
12For best texture, serve the same day.

🔧Equipment

10-inch cast iron skillet
Mixing bowls (large and medium)
Whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 230 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 520mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 6g

📝Notes

For a savory version, reduce sugar to 1 teaspoon and add 1/2 cup of shredded cheddar cheese and 2 chopped jalapeños to the batter. If you don’t have buttermilk, mix 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice and let it sit for 5 minutes.

Watch Video Of How Classic Cast Iron Skillet Cornbread Works

This cornbread cast iron pan recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner. Not only is it incredibly easy to make, but it’s also packed with wholesome ingredients that are perfect for busy families on-the-go.

Plus, reheating leftovers is as simple as wrapping them in foil and heating them up in the oven or microwave. Try serving it with a side of soup or chili for a hearty meal that’s sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Cast Iron Skillet Cornbread

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

I recommend using whole wheat flour for its nutty flavor and extra nutrition. However, you can also use all-purpose flour if you prefer a milder taste.

Q: Can I use buttermilk instead of regular milk?

Yes, you can definitely use buttermilk for an extra tangy flavor. Just be sure to adjust the amount of baking powder accordingly.

Q: How do I know when the cornbread is done?

Cooking time will vary depending on your oven and the size of your cast iron pan. A good rule of thumb is to check for doneness at around 20-25 minutes. The cornbread should be golden brown and firm to the touch.

Q: Can I make this recipe in advance?

You can mix the batter ahead of time and store it in the fridge overnight or freeze it for up to 3 months. Just thaw and bake as directed.

Q: What’s the best way to store leftover cornbread?

Cool the cornbread completely before storing it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

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