Description

Golden, buttery, and crisp-edged, this Cast Iron Cornbread is a Southern-style classic that belongs at every table. Baked in a sizzling cast iron skillet, it develops a crunchy crust while staying moist and fluffy inside. Whether served with chili, barbecue, or simply slathered in honey butter, it’s a warm and comforting side dish that’s always a crowd-pleaser.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup granulated sugar (adjust to taste or omit for savory)
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, mixed and rested 5 minutes)
½ cup unsalted butter, melted and slightly cooled
1 tbsp oil or butter (for greasing the skillet)

Optional Add-ins:

½ cup corn kernels (fresh or frozen)
½ cup shredded cheddar
1 tbsp chopped jalapeños
1 tsp smoked paprika

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat the Oven and Skillet

Preheat your oven to 425°F (218°C).
Place the cast iron skillet in the oven while it preheats to get it piping hot.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together eggs, buttermilk, and melted butter until smooth.

Step 4: Combine and Stir the Batter

Pour the wet mixture into the dry ingredients.
Stir just until combined. Do not overmix.
If using add-ins like cheese or corn, fold them in gently now.

Step 5: Bake the Cornbread

Carefully remove the hot skillet from the oven using oven mitts.
Add 1 tbsp of oil or butter and swirl to coat the bottom and sides.
Immediately pour the batter into the hot skillet—it should sizzle!
Spread evenly and return to the oven.
Bake for 20–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the cornbread rest in the skillet for 10 minutes before slicing.
Serve warm, with butter, honey, or your favorite dish.

Notes

Preheat the Skillet – This creates that signature crispy crust.
Don’t Overmix – Just combine the ingredients for a light, tender texture.
Use Buttermilk – Adds tang and helps with rise.
Sweet or Savory – Adjust the sugar level and add-ins to match your meal.
Let It Rest – Cooling slightly makes it easier to slice and enhances the flavor.

Prep Time: 10 minutes
Cuisine: Southern American