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    Home » Sides

    Cast Iron Skillet Cornbread

    Published: Mar 31, 2020 · Modified: Sep 14, 2022 by Kristin · This post may contain affiliate links · Leave a Comment

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    A wedge of cornbread with butter and honey with a cast iron pan in the back.
    A cast iron pan with cornbread topped with butter and sides of butter and honey.
    A cast iron pan with cornbread topped with butter and sides of butter and honey.

    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.

    A cast iron pan with cornbread and sides of honey and butter.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Storage
    • Equipment
    • Recipe

    Ingredients

    Ingredients laid out for cornbread. Buttermilk, flour, cornmeal, eggs, sugar, butter, baking powder, and salt.
    • Flour
    • Corn Meal
    • Baking Powder
    • Salt
    • Sugar
    • Honey
    • Buttermilk
    • Eggs
    • Melted Butter

    Full Ingredients in recipe card.

    Instructions

    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.

    Mixing bowl with flour, corn meal, sugar, salt and baking powder.

    In a large mixing bowl add all the dry ingredients and mix together with a whisk or fork.

    A small mixing bowl with buttermilk and eggs being whisked with a fork.

    In a small bowl, whisk together the buttermilk and eggs.

    A large mixing bowl with a spatula mixing together the dry and wet ingredients.

    Add the whisked egg and buttermilk mix to the dry ingredients and mix until fully incorporated.

    A large mixing bowl with cornbread batter with melted butter being added.

    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.

    A cast iron pan with cornbread batter.

    Remove from oven and allow to slightly cool.

    Serve warm with some butter and drizzled with honey.

    A wedge of cornbread with honey being drizzled on with a cast iron pan in the back.

    Substitutions

    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.

    Storage

    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.

    Equipment

    10" Cast iron skillet

    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

    • A white bowl with a spoon taking a scoop out of a chili with bacon and cheese.
      Beef and Black Bean Chili with Bacon
    • A bowl with homemade salmon chowder with a piece of sourdough bread.
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    • Circle baking dish with a layer of ground beef mix with a sweet potato mash on top. Spatula scooping out a serving.
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    • A plate with a stack of Yukon gold potatoes covered in herbs.
      Dutch Oven Potatoes

    Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!

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    Recipe

    A plate with a wedge of cornbread with butter and honey being drizzled on.

    Cast Iron Skillet Cornbread

    How to make homemade cornbread in a cast iron skillet. Homemade cornbread mix using buttermilk baked in a cast iron giving it crispy edges and a soft interior. Serve with a side of homemade chili and enjoy!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 Slices
    Calories 265 kcal

    Equipment

    10" Cast Iron Skillet

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    Storage
    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.

    Nutrition

    Calories: 265kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 68mgSodium: 199mgPotassium: 135mgFiber: 2gSugar: 9gVitamin A: 372IUVitamin C: 1mgCalcium: 127mgIron: 2mg
    Keyword Cast Iron, corn bread
    Did you try this recipe?Leave a comment and rating below.

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