Cast-Iron Cornbread Recipe

Introduction: In the realm of comforting Southern cuisine, few things evoke the feeling of home quite like a skillet of golden, freshly baked cornbread. With its crispy edges, tender crumb, and irresistible aroma, cornbread holds a special place in the hearts and kitchens of many. And when it’s baked in a trusty cast-iron skillet, the result is nothing short of perfection. If you’re ready to embark on a culinary journey that celebrates tradition and flavor, let’s explore the timeless delight of Cast-Iron Cornbread.


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (optional, for a sweeter cornbread)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted (plus extra for greasing the skillet)
  • 2 large eggs


  1. Preheat Oven and Prepare Skillet: Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven as it preheats to heat it up. Meanwhile, grease the skillet generously with butter, ensuring that the bottom and sides are well coated.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar (if using), baking powder, and salt. Stir well to evenly distribute the ingredients.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth and well combined.
  4. Mix Batter: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix, as this can result in a tough cornbread.
  5. Bake Cornbread: Carefully remove the hot cast-iron skillet from the oven and pour the batter into it, spreading it out evenly with a spatula. Return the skillet to the oven and bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Once baked, remove the skillet from the oven and let the cornbread cool in the skillet for a few minutes. Then, using a knife or spatula, carefully loosen the edges of the cornbread from the skillet. Transfer the cornbread to a cutting board and slice it into wedges or squares.
  7. Enjoy: Serve the Cast-Iron Cornbread warm, either on its own or with a pat of butter and a drizzle of honey. This versatile side dish pairs well with a variety of meals, from hearty stews and chili to barbecue and fried chicken.

Conclusion: Cast-Iron Cornbread is more than just a side dish—it’s a celebration of rustic charm and timeless flavor. With its crispy crust, tender crumb, and irresistible taste, this cornbread recipe is sure to become a staple in your kitchen. So grab your trusty cast-iron skillet and embark on a culinary adventure that honors tradition and brings joy to every bite.

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