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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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4.62 from 21 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
Difficulty: Easy
Method: Baking
Servings: 8 servings
Author: Kaleb

Ingredients

  • 6 tablespoons unsalted butter
  • 1 ¼ cups stone-ground cornmeal
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 ¾ teaspoons kosher salt
  • 2 teaspoons 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 tablespoons 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 teaspoon baking soda, 2 teaspoons baking powder, 1 ¾ teaspoons kosher salt, 2 teaspoons granulated sugar, 1 ½ cups buttermilk, 2 large eggs
  • Bake in the preheated 375°F oven until the cornbread is golden brown and a skewer inserted in the middle comes out clean, 20-25 minutes. Remove from the oven and cool for 10 minutes before slicing.

Video

Nutrition

Serving: 1serving | Calories: 255kcal