cornbread iron skillet recipe

Written ByJenny Smyth Posted on
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The Best cornbread iron skillet recipe

I’ve been making cornbread in an iron skillet for years, and it’s still one of my family’s favorite recipes. There’s something special about the way the cornbread cooks up in the cast-iron pan, with a crispy crust on the outside and a moist, tender interior. It’s a recipe that’s been passed down through generations of my family, and I’m excited to share it with you.

The key to making great cornbread is using high-quality ingredients, like buttermilk and real butter. Don’t skip this step – it makes all the difference in the world. When I’m making cornbread, I like to use a combination of all-purpose flour and cornmeal for a nice texture.

I also add in some chopped scallions and cheddar cheese for extra flavor. My kids love helping me mix up the batter, and they always get excited when they see the cornbread come out of the oven golden brown and fragrant. We like to serve our cornbread with a big ol’ slab of butter on top – it’s the perfect accompaniment to a hearty soup or stew.

My family loves this recipe because it’s easy to make and always turns out delicious. It’s perfect for a weeknight dinner or a special occasion. And let’s be real – who doesn’t love cornbread?

It’s one of those comfort foods that just makes you feel happy and cozy inside. So if you’re looking for a new recipe to try, give this one a shot! I promise you won’t be disappointed.

Cast Iron Skillet Cornbread Recipe

4.8 from 1916 votes

This classic cornbread recipe is baked in a cast iron skillet for a crispy exterior and moist interior. It’s perfect for serving alongside soups, stews, or barbecue dishes.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cornbread

1 1/2 cups cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
1 1/4 cups buttermilk
1/2 cup melted butter
2 large eggs

👨‍🍳Directions

1Preheat your oven to 400°F.
2Place the cast iron skillet in the oven as it preheats.
3This will help to achieve a crispy bottom crust.
4Add 2 tablespoons of oil to the skillet and allow it to heat for 5 minutes.
5In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
6Mix well to ensure all dry ingredients are evenly distributed.
7Create a well in the center of the dry ingredients and add the buttermilk, melted butter, and eggs.
8Whisk until the mixture is smooth and no lumps remain.
9Remove the hot skillet from the oven carefully.
10Swirl the oil to coat the bottom and sides.
11Pour the cornbread batter into the skillet, spreading it evenly.
12The batter should sizzle upon contact with the hot oil.
13Bake the cornbread in the preheated oven for 25-30 minutes.
14The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
15The edges should pull away from the skillet slightly, and the cornbread should feel firm to the touch.
16Remove the skillet from the oven and let the cornbread cool in the skillet for 10 minutes.
17This allows the cornbread to set and makes it easier to slice.
18Use a spatula to loosen the edges and invert the cornbread onto a wire rack to cool completely.

🔧Equipment

12-inch cast iron skillet
Mixing bowl
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For added flavor, mix in shredded cheese, jalapeños, or chopped herbs into the batter. Ensure your cast iron skillet is well-seasoned for the best results.

Watch Video Of How Cast Iron Skillet Cornbread Recipe Works

This cornbread iron skillet recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need something comforting after a long day. One of my favorite things about this recipe is how versatile it is – you can serve it as an appetizer, side dish, or even as part of a main course.

My kids love helping me mix up the batter and then watching it cook in the oven – it’s such a fun process! And let’s not forget about the leftovers – they’re perfect for packing into lunches or snacks throughout the week.

❓ Frequently Asked Questions About Cast Iron Skillet Cornbread

Q: What type of skillet is best for making cornbread?

A: You’ll want to use a 9-10 inch cast-iron skillet for this recipe – it retains heat beautifully and will give your cornbread that crispy crust we all love.

Q: Can I use self-rising flour instead of all-purpose flour?

A: While self-rising flour can work in a pinch, I highly recommend using all-purpose flour for the best results.

Q: How do I store leftover cornbread?

A: Leftover cornbread is best stored at room temperature in an airtight container – it’ll keep for up to 3 days. You can also wrap individual slices tightly in plastic wrap or aluminum foil and freeze for up to 2 months.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free blend.

Q: How do I reheat leftover cornbread?

A: To reheat leftover cornbread, place it on a baking sheet and bake at 350°F (180°C) until warmed through – about 10-15 minutes should do it.

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