This Cast Iron Cornbread Recipe is crispy on the edges, moist in the middle, and made entirely in a hot skillet for that classic Southern finish. It's a simple cornbread recipe with cornmeal, buttermilk, and pantry basics. It's perfect for chili night or weeknight dinners.
Serve it with Instant Pot Ham and Beans or Creamy Butter Beans, or pair it with our Cincinnati Chili for a classic comfort meal.
Cast iron skillet cornbread, a classic Southern favorite, holds a special place in the hearts of many. Its origins trace back to Native American tribes, who used cornmeal to create simple and satisfying bread.
If you like this recipe, you may also love our Hoecakes Recipe with Honey Butter, Sweet Corn Muffins, or this Old Fashioned Chicken and Rice Casserole.
Why We Love This Recipe
- Quick and Easy: Perfect for busy weeknights.
- Tasty: The smell and taste of freshly baked cornbread is simply irresistible!
- Impressive: It has a delicious golden-brown crust and a moist, tender inside.
- Nostalgic: It brings back cherished memories of family get-togethers. We loved to serve it with these Low and Slow Oven Baked Ribs.
Cast Iron Cornbread Recipe
- Yellow Cornmeal: We prefer yellow cornmeal because it adds a rich, corn flavor and golden color to the finished cornbread.
- All-Purpose Flour: When mixed with cornmeal, all-purpose flour creates the perfect texture for cornbread - tender and slightly crumbly.
- Granulated Sugar: Adding just the right amount of sweetness, granulated sugar complements the savory flavors of the cornbread, making it an irresistible treat.
- Unsalted Butter: The melted butter contributes to the moistness and richness of the cornbread. Make sure to cool it so it won't scramble the eggs in the batter.
- Buttermilk: A classic ingredient in Southern cornbread, buttermilk brings tanginess and tenderness for added flavor. Have leftovers? Try our Swim Biscuits with Cherries!
- Eggs: The beaten eggs act as a binder, helping to hold the ingredients together and create a fluffy texture.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Flour: For a gluten-free version, use gluten-free all-purpose flour in place of regular flour.
- Oil: Vegetable or canola oil can be used as a substitute. They both have a neutral flavor and a high smoke point. These oils won't overpower the cornbread's taste while ensuring a moist and golden-brown result.
How to Make Cornbread in a Cast Iron Skillet
STEP 1: Prepare the Dry Ingredients
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Mix well until everything is evenly distributed.
STEP 2: Combine Wet Ingredients
In another bowl, whisk together the buttermilk, melted (cooled) butter, and beaten eggs.
STEP 3: Mix Ingredients and Preheat the Skillet
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, making sure not to overmix. The batter should have some lumps, which is normal for cornbread.
Place the cast-iron skillet in the preheated oven at 400°F (200°C) to warm it with 3 tablespoons of avocado oil. The oil should be hot but not smoking.
STEP 4: Bake the Cast Iron Cornbread
Carefully remove the hot skillet from the oven, swirling the oil to coat the bottom and sides evenly. Pour the cornbread batter into the hot, oiled skillet, spreading it out evenly.
Return the skillet to the oven and bake for 17 to 20 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Preheat the cast-iron skillet with the oil. This is crucial for achieving the perfect golden crust.
✔️ DO Use bacon grease instead of avocado oil for added flavor.
❌ DO NOT Overmix the batter. Leaving some lumps ensures a tender and moist cornbread.
❌ DO NOT Open the oven door while the cornbread is baking. The sudden temperature change may prevent it from rising properly.
Storage
Let the skillet cornbread cool completely, then wrap tightly or store in an airtight container. Keep at room temperature for 1-2 days, refrigerate for up to a week, or freeze slices for 2-3 months. Thaw at room temp or in the fridge, then reheat in the oven.
Recipe FAQs
The secret to making good cornbread is using a preheated cast iron skillet to achieve a crisp, golden crust and balancing your liquid ratio for moist, tender crumb. Many bakers swear by buttermilk and a touch of fat in the pan for that classic Southern finish.
Medium-grind cornmeal strikes the perfect balance between fine and coarse grinds, resulting in a texture that's not too gritty nor too smooth. It gives the cornbread a good crumb and the classic taste of Southern-style cornbread.
Yellow cornmeal has a slightly sweeter and more robust taste, with a coarser texture, whereas white cornmeal is milder and finer in texture. While they can be substituted in some recipes, the difference in taste and texture may affect the final outcome.
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📖 Recipe
Cast Iron Cornbread Recipe
Equipment
- Cast iron skillet
- Mixing bowls
- Wooden spoon
- Knife
Ingredients
- 1 ½ cups yellow cornmeal
- 1 ½ cups all-purpose flour
- ½ to 1 cup granulated sugar
- ½ cup unsalted butter (one stick) melted and cooled
- 2 ½ cups buttermilk
- 2 large eggs lightly beaten
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 3 tablespoons avocado oil for greasing the skillet
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200°C).
- In a large mixing bowl, mix together the yellow cornmeal, all-purpose flour, granulated sugar (½ to 1 cup based on your taste), baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, and beaten eggs.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, making sure not to overmix. The batter should have some lumps, which is normal for cornbread.
- Place the cast-iron skillet in the preheated oven to warm it with 3 tablespoons of avocado oil or any cooking oil of your choice. The oil should be hot but not smoking.
- Remove the hot skillet from the oven, carefully swirl the oil to coat the bottom and sides of the skillet evenly. Pour the cornbread batter into the hot, oiled skillet, spreading it out evenly.
- Place the skillet back into the preheated oven and bake for 17 to 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. About halfway through the baking time, rotate the skillet in the oven to ensure even cooking.
- Once the cornbread is done, remove it from the oven and let it cool in the skillet for a few minutes.
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Video
Notes
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- Flour: For a gluten-free version, use gluten-free all-purpose flour in place of regular flour.
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- Oil: Vegetable or canola oil can be substituted. They both have a neutral flavor, and a high smoke point. These oils won't overpower the cornbread's taste while ensuring a moist and golden-brown result.
Rachel says
This is the first recipe I baked in my first ever cast iron skillet. It needed a few extra minutes in the oven, but turned out great!
Jami Powell says
I’m so glad to hear this, Rachel! 😊
Beverly Mccray says
I love me som old fashioned skillet corn bread.
Jami Powell says
Me too, Beverly! It’s sooo delish!