I’m so excited to share with you my favorite iron skillet cornbread recipe. This classic Southern dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. There’s something special about the way the cast-iron skillet cooks the cornbread, giving it a crispy crust on the outside and a tender, fluffy interior on the inside.
The smell of cornbread wafting from the oven is like a warm hug – it’s just one of those comforting aromas that makes you feel all cozy inside. As a busy mom, I appreciate how easy this recipe is to make. It’s perfect for weeknight dinners, weekend gatherings, or even just a quick snack.
My kids love helping me mix the batter and stirring the skillet – it’s a great way to get them involved in the kitchen. And let’s be real, who doesn’t love a good cornbread? It’s like a taste of home, you know?
My grandmother used to make it all the time when I was growing up, and now I carry on that tradition with my own family. It’s just one of those recipes that never gets old. Whether you’re looking for a side dish or a main event, this iron skillet cornbread is sure to please.
And the best part? It’s actually pretty good for you too – all that cornmeal and buttermilk are packed with fiber and protein. So go ahead, give it a try – your taste buds (and your belly) will thank you!
Iron Skillet Cornbread
4.8 from 578 votes
This classic cornbread bakes in a preheated cast iron skillet for a crisp, golden crust and a tender, moist interior. The combination of buttermilk and melted butter gives it a rich flavor and soft crumb.
1/4 cup unsalted butter, melted, plus more for the skillet
👨🍳Directions
1Place a 10-inch cast iron skillet in the oven and preheat to 425°F.
2Let the skillet heat for at least 10 minutes so it becomes very hot, which ensures a crispy crust.
3In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined.
4In a separate small bowl, whisk the buttermilk and eggs until smooth.
5Pour the buttermilk mixture and the melted butter into the dry ingredients.
6Stir with a spatula just until no dry streaks remain, about 10 to 15 strokes, being careful not to overmix.
7Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling to coat the bottom and sides.
8Immediately pour the batter into the skillet, spreading it evenly with a spatula.
9Return the skillet to the oven and bake for 20 to 25 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
10Let the cornbread cool in the skillet for 5 minutes before slicing and serving.
For a sweeter cornbread, increase sugar to 1/4 cup. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes.
Watch Video Of How Iron Skillet Cornbread Works
This iron skillet cornbread recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need something comforting on a Tuesday evening. It’s easy to make ahead of time and reheats beautifully in the oven or microwave.
One of my favorite things about this recipe is how versatile it is – serve it as a side dish at dinner, or use it as a base for breakfast strata or French toast casserole. The possibilities are endless!
My family loves when I serve this with chili or soup on chilly fall evenings; but honestly, it’s good with anything – even just plain ol’ butter.
❓ Frequently Asked Questions About Iron Skillet Cornbread
Q: What type of cornmeal should I use?
A: You can use either fine or medium grind cornmeal for this recipe – whatever you have on hand will work just fine. If you want a more rustic texture, go for the medium grind; if you prefer a smoother crumb, use the fine grind.
Q: Can I make this recipe gluten-free?
A: Yes, simply substitute gluten-free all-purpose flour for the regular flour called for in the recipe. You may need to adjust the liquid content slightly depending on how your gluten-free flour absorbs moisture.
Q: How do I prevent my cornbread from becoming too dry?
A: Make sure to not overmix the batter – stop stirring once everything is just combined – and don’t overbake! A perfectly cooked cornbread should still be slightly moist in the center when it comes out of the oven.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the batter up to 24 hours in advance and store it in an airtight container in the fridge until ready to bake.
Q: Do I need to preheat my skillet before adding the batter?
A: No, just place your iron skillet in the oven while it’s preheating and then add the batter once hot.
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