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Cast Iron Skillet Cornbread

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Cast Iron Skillet Cornbread is rustically simple but 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. 

Side view of skillet cornbread in a cast iron skillet

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I’ve been making this simple skillet cornbread recipe for years. Perfect with Mexican recipes or simply when you crave cornbread.

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 versions of cornbread we have today.

Most consider skillet cornbread the genius of the American South.

Wedge of skillet cornbread for serving

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

Vertical view of skillet cornbread with a wedge missing
Side view of skillet cornbread in a cast iron skillet

Cast Iron Skillet Cornbread

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Cast Iron Skillet Cornbread is rustically simple but 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. 

Ingredients

  • 2 tablespoons butter
  • 1 cup yellow stone-ground cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk (or plain yogurt)
  • 2 large eggs
  • 1 tablespoon cooking oil
  • 4 tablespoons melted butter

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Let cool slightly and drizzle with honey before serving.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 553mgCarbohydrates: 27gFiber: 1gSugar: 8gProtein: 5g

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