Cast Iron Skillet Cornbread

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

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!

Course Bread

Cuisine American

Difficulty Easy

Method Baking

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 255kcal

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 kosher salt
2 tsp white granulated 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.

Video

Nutrition