Cast Iron Skillet Cornbread

Cornbread is not usually the star of the meal, but it’s always up for the supporting best role. The hearty bread is the best accompaniment to chili, ham and beans, and Thanksgiving. My nieces and nephew love it with maple syrup and I love it with just plain butter. I’m not southern at all, having grown up in Iowa. I would never claim to be the source for cornbread, but over the years, I’ve taken our family recipe and tweaked it just slightly.

Cornbread does not need too many adjustments. The outcome should be straightforward: plenty of corn flavor from a good cornmeal. The end result can really depend on the grind of the cornmeal. A slightly coarser grind, as opposed to a fine ground, will be less processed and retain more texture and flavor. This is the grind I prefer to use for my cornbread.

Piece of yellow cornbread sitting on white plate with fork holding piece of bread with extra cornbread in background

I’m not one to overly sweeten the batter. Honey or syrup can be added after it’s baked, so why make the determination for the consumer? In my opinion, a good cornbread needs to be ready to carry other flavors and not be like a dessert. In this recipe, just a few teaspoons of sugar balance out the cornmeal and help the corn flavor remain visible.

I don’t consider it to be a true cornbread unless it’s baked in a cast-iron skillet. Heating the skillet with the butter in the oven during the preheating ensures the skillet will be greased well. Also, the butter begins to brown and adds even more flavor to the finished bread. A well-seasoned skillet gives the bread a wonderfully deep golden-brown crust, which also adds flavor.

This is my go-to cornbread: simple and perfect!

Side view of piece of yellow cornbread sitting on white plate with rest of cornbread in skillet in background
Top down view of black cast iron skillet containing baked cornbread with white plates sitting beside filled with slices of the bread along with stick of butter all on wood surface
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4.34 from 3 votes

Cast Iron Skillet Cornbread

More on the savory side of the scale, this hearty skillet cornbread is a must-make! It pairs perfectly with chili, soup, or pretty much anything else!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread
Cuisine: American
Keyword: baking, bread, corn, side dish
Difficulty: Easy
Method: Baking
Servings: 8 servings
Author: Kaleb

Ingredients

  • 6 tbsp unsalted butter
  • 1 ¼ cups stone-ground cornmeal
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 ¾ tsp salt
  • 2 tsp sugar
  • 1 ½ cups buttermilk (or mix 1 ½ tbsp vinegar with 1 ½ cup milk)
  • 2 large eggs

Instructions

  • Preheat oven to 375°F. Add butter to a 9-inch cast-iron skillet and place in the oven while preheating. Once the butter has completely melted and browned, remove from the oven, 10-15 minutes.
  • In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, salt, and sugar. In another bowl, whisk the buttermilk and eggs. Add the wet ingredients to the dry and whisk until combined. Pour immediately into the hot skillet.
  • Bake until the cornbread is golden brown and a skewer inserted in the middle comes out clean, 20-25 minutes. Remove from oven and cool 10 minutes before slicing.

Nutrition

Serving: 1 servingCalories: 255 kcal (13%)Carbohydrates: 31.1 g (10%)Protein: 6.3 g (13%)Fat: 12.2 g (19%)Saturated Fat: 6.8 g (43%)Polyunsaturated Fat: 1 gMonounsaturated Fat: 3.5 gTrans Fat: 0 gCholesterol: 74.5 mg (25%)Sodium: 663.8 mg (29%)Potassium: 405.9 mg (12%)Fiber: 1.9 g (8%)Sugar: 3.5 g (4%)Vitamin A: 116.5 IU (2%)Vitamin C: 0 mgCalcium: 174.5 mg (17%)Iron: 1.8 mg (10%)

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