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Cast Iron Skillet Cornbread is a delicious side dish that pairs perfectly with your favorite stew and soup recipes. The cornbread cooks tender with a crispy edge.
We love making cast iron skillet recipes and this cornbread recipe is one of our favorites. We love when a cornbread has a crispy edges and cooking in a hot cast iron skillet with melted butter achieves it every time.
If you have made Southern Cornbread Recipe, Aunt Jemima Cornbread Recipe or our Homemade Cornbread Recipe then you going to love it made in a cast iron skillet.
Table of Contents
Why We Love This Cornbread Recipe
Cornbread is a classic side dish that we prepare easily with staple ingredients. When we cook the cornbread in a hot cast iron skillet the cornbread turns our perfect while staying moist, tender crumb and with a crispy edge.
The next time you are making a pot of brown beans or Crock Pot Chicken Stew Recipe, add a side of this Cast Iron Skillet Cornbread for an easy side. You will love the way it taste.
Ingredients
- Butter – I use unsalted butter in this recipe, if you prefer to use salted butter just decrease the amount of salt to ½ teaspoon.
- All Purpose Flour and Yellow Cornmeal – Measure ingredients with a measuring cup to ensure the right amount is added.
- Baking Powder – You can also combine with baking soda which is both great to help the cornbread rise and be tender
- Salt – Balances the sweetness
- Sugar – Added for the perfect amount of sweetness
- Eggs – Helps with the structure and moisture for the cornbread
- Buttermilk – Makes the corn bread tender with a slight tangy flavor
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Bacon Grease – For even more flavor, you can substitute the butter with bacon grease.
- Additions – Add ¼ cup of cheddar cheese, slice jalapenos, or diced green chiles for added flavor.
How to Make Cast Iron Skillet Cornbread
- Step 1 – Preheat your oven to 400 degrees f
Step 2 – Place the ¼ cup butter in a 10-inch cast iron skillet and put it in the preheated oven for about 5 minutes, or until the butter is melted and the skillet is hot.
Step 3 – In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
Step 4 – Make a well in the center of this mixture and add in the eggs and buttermilk. Mix well until combined, being careful not to over mix the batter.
Step 5 – Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides.
Step 6 – Pour the excess melted butter from the skillet into the batter and stir quickly to incorporate.
Step 7 – Pour the batter into the hot skillet. It should sizzle as it hits the pan. Bake for 20-23 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Let cool in the skillet for 5-10 minutes before slicing and serving.
Expert Tips
- Prepare Cast Iron Pan – Make sure the skillet is piping hot when pouring the batter to get that sizzle, which helps form a great crust.
- Combining Ingredients – Do Not Overmix, after combining the wet ingredients into the dry ingredients. Over mixing can result in a dense or tough texture due to the development of gluten in the flour. It’s okay if the batter is a little lumpy.
- Baking Cornbread – Cooking time will vary depending on the size of your skillet and your oven. You will know that your cornbread is finished cooking when the edges are golden brown. We also like to insert a toothpick in the center of the cornbread. If it come out clean then we know that the cornbread is finish cooking.
Serving Suggestions
Cornbread is a staple side dish anytime I make Dry Beans in a Crock Pot with Pan Fried Potatoes. Cornbread also goes great with Crock Pot Ground Beef Stew Recipe, Fried Chicken Breasts, Cincinnati Chili Recipe or Jalapeño Popper Soup.
We usually crumble the cornbread into the soup but it is even delicious served topped with melted butter.
Frequently Asked Questions
Yes, we think it is better in a cast iron skillet. The cornbread cooks evenly and with the best crispy crust.
It is best to preheat the skillet before pouring in the batter. We like to melt butter and coat the skillet with the melted butter for best results.
We used a 10-inch skillet to make this cornbread recipe. But you can also use a smaller skillet such as a 9-inch cast iron skillet, depending on how thick you want it.
Storage and Freezing Tips
- Storing – Store any leftover cornbread at room temperature in an airtight container or bag for up to 1 week.
- Freezing – Freeze your leftover cornbread in a freezer safe container. We like to wrap with plastic wrap and then with aluminum foil to freeze. This will prevent the cornbread from getting freezer burn. Thaw cornbread in the fridge when ready to serve.
- Reheating – We usually reheat the leftovers in the microwave or you can place in a baking dish and reheat in a preheated oven at 350 degrees.
More Easy Cornbread Recipes
Easy Side Dishes
Jalapeño Cornbread
Easy Side Dishes
Honey Cornbread Recipe
Easy Side Dishes
Best Jiffy Cornbread Recipe
We love to hear from you. If you make this Cast Iron Skillet Cornbread Recipe, please leave us a comment or a star review.
Cast Iron Skillet Cornbread
Ingredients
- 1/4 cup unsalted butter
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 1/4 cups buttermilk
Instructions
- Preheat your grill to 400°Fahrenheit.
- Place the ¼ cup butter in a 10-inch cast iron skillet and put it in the preheated oven for about 5 minutes, or until the butter is melted and the skillet is hot.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- Make a well in the center of this mixture and add in the eggs and buttermilk. Mix well until combined, being careful not to over mix the batter.
- Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides.
- Pour the excess melted butter from the skillet into the batter and stir quickly to incorporate.
- Pour the batter into the hot skillet. It should sizzle as it hits the pan.
- Bake for 20-23 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- Let cool in the skillet for 5-10 minutes before slicing and serving.
Amazing flavor and the perfect crust! We will be making this cornbread again.