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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.

A cast iron skillet with freshly baked cornbread, one wedge cut out, sits next to butter, a honey dipper, and a cup of tea. A plate with a piece of skillet cornbread is on the side, all set on a textured light surface. A striped cloth and fork complete the setting.
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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.

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

Top-down view of cornbread ingredients on a textured surface, featuring two eggs, a block of butter, and cornmeal. With flour, sugar, baking powder, a small bowl of salt alongside two measuring cups with milk—all ready to be mixed and baked in your trusty cast iron skillet.
  • 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
A cast-iron skillet with a stick of butter melting inside sets the stage for perfect cornbread. Surrounding the skillet are two brown eggs, small bowls of dry ingredients, and a measuring cup of cornmeal. A striped cloth lies next to the skillet, completing the cozy kitchen scene.

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.

A mixing bowl containing flour, sugar, and other baking ingredients sits on a patterned cloth. Nearby are two eggs, a whisk, a cup of milk, and a cup of oil on a light-colored countertop—perfect for whipping up cornbread for the cast iron skillet.

Step 3 – In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.

A white mixing bowl containing cornmeal, perfect for cornbread, is topped with milk and two cracked eggs. The bowl rests on a speckled countertop beside a beige striped cloth, ready to be poured into the waiting cast iron skillet.

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.  

A black cast iron skillet with melted butter sits on a speckled countertop, ready for the cornbread batter waiting in a nearby bowl. A beige striped cloth is draped beside the skillet, adding a touch of rustic charm.

Step 5 – Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides.

A white bowl contains a mixture of beaten eggs and other ingredients for skillet cornbread, with a white spatula resting inside. The bowl is placed on a gray countertop, and a striped cloth is partially visible beside it.

Step 6 – Pour the excess melted butter from the skillet into the batter and stir quickly to incorporate.

A black cast iron pot, reminiscent of a robust cast iron skillet, is filled with creamy, yellow polenta on a textured surface. A beige and black striped cloth is partially visible underneath the pot.

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.
A freshly baked skillet cornbread in a black cast-iron skillet sits on a kitchen counter, surrounded by a butter dish, plates with forks, a cup of coffee, and a striped cloth. A serving spatula is placed next to the pan.

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

Is Cornbread Better in a Cast Iron Skillet?

Yes, we think it is better in a cast iron skillet. The cornbread cooks evenly and with the best crispy crust.

How do I Keep Cornbread from Sticking to the Cast Iron Skillet?

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.

What Size of Cast Iron Skillet is Best for Cornbread?

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.
A freshly baked cornbread sits invitingly in a seasoned cast iron skillet on a striped cloth. Nearby are a serving spatula, two forks on a white plate, and a butter dish with a knife, all elegantly arranged on a light-colored surface.

More Easy Cornbread Recipes

We love to hear from you. If you make this Cast Iron Skillet Cornbread Recipe, please leave us a comment or a star review.

A round pan of golden-brown cornbread with one slice missing sits invitingly in a black cast-iron skillet on a light-colored surface. Nearby are utensils, a beige towel, and a white plate ready to accompany your morning coffee delight.

Cast Iron Skillet Cornbread

5 from 1 vote
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.
Prep Time 10 minutes
Cook Time 20 minutes
Let cool in the skillet 10 minutes
Total Time 40 minutes
Servings 8
Cuisine American
Course Side Dish
Calories 258

Ingredients

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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.

Recipe Notes

Make sure the skillet is piping hot when pouring the batter to get that sizzle, which helps form a great crust.
Do Not Overmix. After combining the buttermilk and eggs 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.
I use unsalted butter in this recipe, if you prefer to use salted butter just decrease the amount of salt to ½ teaspoon.
Store any leftover cornbread at room temperature in an airtight container or bag for up to 1 week.

Nutrition Facts

Calories 258kcal, Carbohydrates 36g, Protein 6g, Fat 10g, Saturated Fat 5g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 0.2g, Cholesterol 60mg, Sodium 507mg, Potassium 172mg, Fiber 3g, Sugar 9g, Vitamin A 299IU, Calcium 142mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 1 vote

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  1. Casey says:

    5 stars
    Amazing flavor and the perfect crust! We will be making this cornbread again.