Cast Iron Cornbread Recipe

Cast iron cornbread sliced in a skillet with a pat of butter on top.

5 from 2 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Bread, Side Dish

Cuisine: Southern

Servings:

Calories: 444kcal

Author: Jami Powell

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.

Video

Notes

Storage Store leftover cast iron cornbread in the refrigerator in an airtight container for 2-3 days.

Freeze This dish is freezer friendly.

Reheat Reheat individual slices in the oven or microwave to preserve flavor and texture.

Substitutions

- Flour: For a gluten-free version, use gluten-free all-purpose flour in place of regular flour.

- 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.

Nutrition The provided nutrition information is only an estimate.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition