Cast Iron Skillet Cornbread

A castiron pan with baked cornbread and butter on top.

5 from 3 votes

Cast Iron Skillet Cornbread

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.

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: American

Servings: Slices

Calories: 265kcal

Author: Kristin

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

Ingredient Notes:

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.

Nutrition