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Why I Love This 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 grind, will be less processed and retain more texture and flavor. This is the grind I prefer to use for my cornbread.
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!
More Bread Recipes
- Stuffed French toast
- Cheese and jalapeño cornbread
- Beer bread
- Brown butter jalapeño cornbread
- Herb and cheese biscuits
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Cast Iron Skillet Cornbread
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 kosher salt
- 2 tsp granulated sugar
- 1 ½ cups buttermilk
- 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.6 tbsp unsalted butter
- 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.1 ¼ cups stone-ground cornmeal, 1 cup all-purpose flour, ½ tsp baking soda, 2 tsp baking powder, 1 ¾ tsp kosher salt, 2 tsp granulated sugar, 1 ½ cups buttermilk, 2 large eggs
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This is the best iron skillet cornbread recipe I have ever found. I love the taste of eggs and that really comes through with the crispy buttery bottom and perfect texture. Yumm!!
Made this today, oh how good!! I was running low on some of the ingredients so I halved the recipe. I still used the same size cast iron pan and cooking time as well as the same amount of sugar. Came out thin but with a crunchy, crispy crust on both sides and perfect sweetness for our tastes
Liked it very much . I personally prefer a sweater corn bread . I will tweak it next time . I did make your tomato soup, very ,
very good .
made the ham and beans with black eye peas…turned out great. Can I use self rising cornmeal and self rising flour and omit the baking powder/soda. and can it be baked in a loaf pan I don’t have a cast iron skillet?
thanks.
Super delicious!! I cut back on the sugar to 1 tsp..perfect..mostly savory with an hint of sweet. BTW, love your low kitchen cabinet color….name? Benjamin Moore? And, does your kitchen have southern exposure.
Do you use white corn meal or yellow. I do know both are good but one would be better to make. I am making it to use in your cornbread apple dressing thank you
I love your recipes! Can I use a round cake pan for your cornbread recipe?
I don’t have a cast iron skillet.
Thanks Kaleb
I forgot to include that I added chopped jalapeños once and various herbs, like sage and thyme, on other occasions. Jalapeños are wonderful in cornbread.
Perfect cornbread. And what a great accompaniment to soup on a subzero Vermont day!
I enjoy your videos and recipes