Cast Iron Skillet Cornbread
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This Skillet Cornbread is rustic, simple, and utterly delicious. It's a slightly sweet, tender cornbread that's absolutely mouthwatering. And such a treat when it comes to the table, warm from the oven.
What I Love About This Recipe
I've been making this simple skillet cornbread recipe for years. Perfect with Mexican recipes or your favorite holiday cornbread dressing or apple cornbread stuffing -a twist on the classic! Or anytime you're craving this easy staple.
Origins of Cornbread
I love how South Carolina puts this humble bread into perspective.
They write, "Cornbread is more than a mere sponge for gravy, the main ingredient of savory holiday dressings or the finishing touch on a meat-and-three plate. When you bite into a square of cornbread, you're actually tasting the origins of a nation."
Before this country was even an idea, corn was grown on this land. Native Americans perfected the art of growing corn.
As the nation developed along the eastern seaboard, corn was grown and ground into meal. Families were fed and recipes developed.
From corn pone to the versions of cornbread we have today. Most consider skillet cornbread the genius of the American South.
Ingredients for Skillet Cornbread
- Butter
- Yellow cornmeal
- All-purpose flour
- Salt
- Granulated sugar
- Baking powder
- Baking soda
- Buttermilk
- Large eggs
- Cooking Oil
How to Make Skillet Cornbread
Preheat oven to 400 degrees.
Step 1: Heat the Skillet
Grease a 10-inch cast-iron skillet with butter, a heavy 2-quart baking dish, or a heavy 9-inch square baking pan. Place in the oven while the batter is prepared. Watch the butter so that it doesn't over-brown.
Step 2: Make the Batter
In a bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl whisk the buttermilk, eggs, and oil together. Then whisk liquid mixture into the cornmeal mixture until a smooth batter forms. Be careful not to overmix.
Step 3: Bake the Cornbread
Remove the pan from the oven and quickly scrape the batter into the hot pan and return to the oven. Bake until the cornbread is golden brown and springs back upon the touch, about 20 to 25 minutes.
How to Serve Skillet Cornbread
I like to let the cornbread cool slightly before cutting it into wedges. And for me, it wouldn't be the same without a drizzle of honey!
More Skillet Recipes You Might Like
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Cast Iron Skillet Cornbread
Ingredients
- 2 tablespoons butter
- 1 cup yellow stone-ground cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 cup buttermilk or plain yogurt
- 2 large eggs
- 1 tablespoon cooking oil
- 4 tablespoons melted butter
Instructions
- Preheat oven to 400 degrees. Grease a 10-inch cast-iron skillet with butter, a heavy 2-quart baking dish, or a heavy 9-inch square baking pan. Place in the oven while the batter is prepared. Watch the butter so that it doesn't overbrown.
- In a bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl whisk the buttermilk, eggs, oil, and melted butter together. Then whisk liquid mixture into the cornmeal mixture until a smooth batter forms. Be careful not to overmix.
- Remove the pan from the oven and quickly scrape the batter into the hot pan and return to the oven. Bake until the cornbread is golden brown and springs back upon the touch, about 20 to 25 minutes.
- Let cool slightly and drizzle with honey before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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