Cast Iron Skillet Cornbread

A round pan of golden-brown cornbread with one slice missing sits invitingly in a black cast-iron skillet on a light-colored surface. Nearby are utensils, a beige towel, and a white plate ready to accompany your morning coffee delight.

5 from 5 votes

Cast Iron Skillet Cornbread is a delicious side dish that pairs perfectly with your favorite stew and soup recipes. The cornbread cooks tender with a crispy edge.

Prep Time10

Cook Time20

Let cool in the skillet10

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $2.84 Recipe, $0.36 per Serving

Ingredients

¼ cup unsalted butter
1 ½ cups yellow cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup granulated sugar
2 large eggs
1 ¼ cups buttermilk

Instructions

Preheat your grill or oven to 400°F.
Place the butter in a 10-inch cast iron skillet and heat it for about 5 minutes, or until the butter is melted and the skillet is hot.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the eggs and buttermilk.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Carefully remove the hot skillet from the grill or oven. Swirl the melted butter to coat the bottom and sides of the skillet, then pour any excess butter into the batter and stir until incorporated.
Pour the batter into the hot skillet. It should sizzle when it hits the pan.
Bake for 20–23 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool in the skillet for 5–10 minutes before slicing and serving.

Notes

Make sure the skillet is piping hot when pouring the batter to get that sizzle, which helps form a great crust.

Do Not Overmix. After combining the buttermilk and eggs into the dry ingredients. Over mixing can result in a dense or tough texture due to the development of gluten in the flour. It’s okay if the batter is a little lumpy.

I use unsalted butter in this recipe, if you prefer to use salted butter just decrease the amount of salt to ½ teaspoon.

Store any leftover cornbread at room temperature in an airtight container or bag for up to 1 week.

Nutrition