How to make homemade cornbread in a cast iron skillet. Homemade cornbread mix using buttermilk, baked in a cast iron giving it those crispy edges and a soft interior. Serve with a side of homemade chili for a perfect pair.
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 dare I say moist inside.
I have been making cornbread in my cast iron for years now and we have had multiple disappointing attempts. That was not the case with this recipe. It’s not overly sweet and the texture is just right!
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 corn bread an irresistible crunchy crust.
Want to take your corn bread to the next level? Use bacon grease to coat the pan instead of butter. It will give the corn bread a little extra salty, bacon flavor.
Serve with a homemade pot of chili or sweet potato Shepherd's pie.
- Corn Meal
- Baking Powder
- Melted Butter
Full Ingredients in recipe card.
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.
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.
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.
Dump the batter in and return to the oven and bake for 20 minutes. The corn bread is done when its nice and golden brown on top and a toothpick comes out clean when inserted in the middle.
Remove from oven and allow to slightly cool.
Serve warm with some butter and drizzled with honey.
Bacon Grease: Bacon grease also works great for cast iron corn bread.
Whole Milk: Whole milk can be used in place of buttermilk but in my experience, your cornbread may dry out.
Wrap leftover cornbread in plastic wrap or aluminum foil and keep in the refrigerator for 2-3 days. While it can be stored at room temperature, I tend to find cornbread lasts longer when it is chilled in the refrigerator.
To serve, reheat in the microwave for 20-30 seconds.
Serve warm with some honey and butter.
Honey stick: This is the cutest little honey stick. Makes drizzling honey a breeze.
If you don't have a cast iron, no worries! You can still make this recipe in a 8'“x8” cake pan or muffin pan. Also, if you are on the fence about purchasing a cast iron this is the perfect excuse to get your first one!
Recipes to serve with cornbread
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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.
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