Description
Golden, crispy-edged, and deliciously tender on the inside—this Cast Iron Cornbread is the perfect side dish for everything from chili and BBQ to a simple pat of butter and drizzle of honey. Made in a sizzling hot skillet, it has the perfect rustic crust and a warm, comforting crumb you’ll crave again and again.
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Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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1 tsp salt
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1–2 tbsp sugar (optional, for a slightly sweet version)
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2 eggs
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1½ cups buttermilk (or 1½ cups milk + 1 tbsp lemon juice)
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½ cup unsalted butter, melted (plus 1 tbsp for the skillet)
Instructions
Step 1: Preheat the Skillet
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Preheat your oven to 425°F (220°C).
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Place the cast iron skillet in the oven as it preheats. This ensures a crisp, golden crust.
Step 2: Mix the Batter
3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
4. In a separate bowl or measuring cup, whisk eggs and buttermilk together.
5. Pour the wet mixture into the dry ingredients.
6. Add the melted butter and stir until just combined—do not overmix.
Step 3: Pour into the Skillet
7. Carefully remove the hot skillet from the oven.
8. Add 1 tbsp butter and swirl to coat the bottom and sides.
9. Immediately pour the batter into the hot skillet—it should sizzle a bit around the edges.
10. Smooth the top if needed.
Step 4: Bake the Cornbread
11. Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean.
12. Let cool in the skillet for 10 minutes before slicing and serving.
Notes
Hot Skillet = Crispy Crust – Preheating is the secret to those crunchy edges.
Don’t Overmix – Stir until just combined to avoid a dense texture.
Customize It – Add cheddar, jalapeños, corn kernels, or herbs for your own twist.
Sweet or Savory – Adjust sugar to suit your taste.
Serve Warm – Cornbread is best fresh from the oven or gently warmed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American – Southern