Cast Iron Skillet Cornbread is a simple side dish that goes great with homemade soups, stews, and chili. Simple to make and the cast iron creates a crispy exterior while keeping the inside soft and moist.
Once you make this cornbread you will never use a box mix again! Takes only a few minutes to mix up and when cooked in a cast iron skillet the final product is cornbread that has a crisp outside, fluffy, and moist inside.
The key to successful cornbread baked in cast iron is to pre-heat it and get the pan nice and hot with some melted butter. Very similar to how dutch babies are made. This will give the cornbread an irresistible crispy crust.
Want to take your cornbread to the next level? Use bacon grease to coat the pan instead of butter. It will give the cornbread a little extra salty, bacon flavor.
Do you have a sourdough starter? Consider making this sourdough cornbread in your pan instead.
Butter: Use butter to coat the skillet. This will help give a crispy crust and keep the batter from sticking. A little bacon grease will also work giving even more flavor.
Buttermilk: Buttermilk is a really important ingredient in cornbread. It is what will give a moist and soft texture. Whole milk can also be used but may lead to a different consistency.
See full information on ingredients and quantities in the recipe card.
🥘How to Make
Step 1: Preheat oven to 425 degrees Fahrenheit and place cast iron pan inside. We want the pan to be nice and hot when the batter is added.
Step 2: In a large mixing bowl add all the dry ingredients and mix together with a whisk or fork. (Image 1).
Step 3: In a small bowl, whisk together the buttermilk and eggs. (Image 2).
Step 4: Add the whisked egg and buttermilk mix to the dry ingredients and mix until fully incorporated. (Image 3).
Step 5: Pour in 5 tablespoons of the melted butter and mix. (Image 4).
Step 6: Very carefully remove the pan from the oven and put the last tablespoon of melted butter in the pan. Make sure the bottom of the pan is completely coated.
Step 7: Dump the batter in and return to the oven and bake for 20 minutes. The cornbread is done when it's nice and golden brown on top and a toothpick comes out clean when inserted in the middle. (Images 5 & 6).
Step 8: Remove from oven and allow to slightly cool.
Step 9: Serve warm with some butter and drizzle with honey.
Make sure your cast iron is well seasonsed before baking with cornbread. You can also put a couple tablespoons of butter and allow it to melt and coat the pan before adding in the batter.
Cast iron is a great option to make your cornbread because the hot iron will make the bottom and sides nice and crispy while keeping the inside suer soft.
Yes, you should warm up your cast iron in a preheated oven before adding the cornbread batter. This is what will make the bread nice and crisp on the outside.
🍲Recipes to Serve with Cornbread
Cast Iron Skillet Cornbread
- 6 Tablespoons Melted Butter - Divided, 5 to add to the mix and 1 to coat the cast iron pan.
- 1 Cup Flour
- 1 Cup Corn Meal
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- ¼ Cup Sugar
- 1 Cup Buttermilk
- 2 Eggs
- Preheat oven to 425 degrees
- Place a 10" cast iron skillet inside the oven to start preheating.
- While the oven is warming up, mix the batter.
- In a large mixing bowl add all the dry ingredients and mix together with a whisk or fork.
- In a small bowl, whisk together the buttermilk and eggs.
- Add the whisked egg and buttermilk mix to the dry ingredients and mix until fully incorporated.
- Pour in 5 tablespoons of the melted butter and mix.
- Carefully remove pan from the oven (it will be very hot) and pour in the last tablespoon of butter.
- Dump the batter in and give shake so it's smooth and flat.
- Place the skillet back in oven and cook for 20 min or until a toothpick comes out clean.
- Cut and serve warm topped with honey and a little butter.