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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 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 8


  • 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.


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.
Keyword Cast Iron, corn bread
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