Cast Iron Cornbread is the ultimate way to elevate your next family dinner. It is buttery, cheesy, and so moist. Give it a try, and it will become one of your most requested bread recipes!
If you're like me, there's nothing better than a warm piece of cornbread fresh out of the oven.
There's just something about the combination of flavors and textures that makes it so irresistible.
And while I could certainly use a mix to make it easy, there's something special about making cornbread from scratch. Plus, it's not that difficult!
All you need is a cast iron skillet, some basic ingredients, and a little time. (As in, less than 10 minutes of hands-on time!)
If you're looking for an easy but delicious side dish to add to your next meal, give this cast iron skillet cornbread recipe a try! You won't regret it.
Ingredients for Making This Cast Iron Cornbread Recipe
- Cornmeal: Use yellow cornmeal for this recipe. You could also use white cornmeal, but the yellow will give the cornbread a more traditional flavor and color.
- Flour: All-purpose flour is what you'll need for this recipe. You could also use whole wheat flour or gluten-free all-purpose flour.
- Sugar: Sugar lends a subtle sweetness. For sweet cornbread, feel free to add more sugar. You could also use honey or even agave nectar if you prefer.
- Baking powder and baking soda: These two leavening agents will help your cornbread to rise and be nice and fluffy.
- Salt: Just a teaspoon of salt is all you'll need to bring out the flavors in this recipe.
- Thyme: This herb gives the cornbread a subtle but delicious flavor. You could use rosemary or oregano if you prefer.
- Eggs: You'll need two large eggs for this recipe.
- Buttermilk: You could also use whole milk mixed with a tablespoon of lemon juice if that's what you have on hand. Just let the mixture sit at room temperature for about 10 minutes.
- Melted butter: This will help to keep your cast iron cornbread skillet moist and give it a delicious flavor. I recommend pouring more butter over the top after removing the skillet from the oven.
- Shredded cheddar cheese: This is optional, but I love the flavor that it gives the cornbread.
Tips & Tricks
- Grease your skillet: This step is important! You'll want to ensure that you grease your skillet generously so that the cornbread doesn't stick. I like to use butter, but you could also use cooking spray.
- Preheat your oven: Another essential step! Be sure to preheat your oven so that the cornbread cooks evenly.
- Don't overmix: When adding wet ingredients to the dry, be sure not to overmix. Otherwise, your cornbread will be tough.
- Add the cheese last: If you're using cheese, be sure to add it last, so it doesn't all sink to the bottom.
- Feel free to add corn to the cornbread. I recommend a cup of thawed and rinsed frozen kernels.
Cornbread goes well with so many different dishes! Here are a few of my favorites:
- Served warm with honey and butter
- Paired with a bowl of chili
- Crumbled on top of a salad
- Used as a dipping vessel for soup
- Toasted and topped with avocado for breakfast
- Use it to make cornbread stuffing
Frequently Asked Questions
What is Skillet Cornbread?
Skillet cornbread is a type of cornbread that is cooked in a cast iron skillet. It has a crispy, golden brown exterior and a moist, fluffy interior.
Can I make this recipe without buttermilk?
Yes! If you don't have any buttermilk on hand, you can use whole milk instead. I recommend mixing it with an acid, like lemon juice or apple cider vinegar, and then letting it sit for at least 10 minutes before you add it to the dry ingredients.
Can I make this cornbread gluten-free?
Yes! Just use gluten-free all-purpose flour in place of regular flour.
Why did my cornbread come out dry?
There are a few reasons why your cornbread might have come out dry. Maybe you overmixed the batter or didn't add enough milk. Or, it could be that your oven wasn't hot enough. Be sure to follow the recipe closely and use an oven thermometer to check the temperature of your oven before baking.
Is Cornbread better in cast iron?
There's no right or wrong answer to this question. Some people prefer cornbread cooked in a cast iron skillet because it gives the bread a crisp exterior.
Others prefer to bake their cornbread in a regular baking dish because it produces a softer, more cake-like texture. Try both methods and see which you like!
Why does my Cornbread stick to my skillet?
If your cornbread is sticking to your skillet, it could be that you didn't grease it well enough. Be sure to use a generous amount of butter or cooking spray to coat the bottom and sides of the skillet before adding the batter.
Should I let my cornbread cool before removing it from cast iron?
Yes, it's best to let your cornbread cool for a few minutes before removing it from the skillet. This will help to prevent it from breaking apart.
Tools Needed to Make Cornbread in a Cast Iron Skillet
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- Mixing Bowl
- Cast Iron Skillet (this is the one I used; you can get more economical options.)
You can store this bread at room temperature for about 2 days. It will keep for up to a week in the refrigerator.
How to Make Cast Iron Skillet Cornbread
For the full recipe with measurements, see the recipe card at the bottom of the post.
First, start by preheating your oven to 400 degrees F. Next, generously grease a cast iron pan with butter or cooking spray.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and thyme.
Beat the eggs in a separate bowl. Add the buttermilk and butter and whisk well.
Add the wet ingredients to the dry and stir until just combined. Be careful not to overmix!
Stir in the shredded cheddar cheese, if desired.
Pour the batter into the prepared skillet and bake for 19-23 minutes, until a toothpick comes out clean.
Cover loosely with foil for the last few minutes of baking if the cornbread begins to get too brown on top.
Your cornbread is done when a toothpick inserted into the center of the bread comes out clean.
Once done, remove the hot skillet from the oven and drizzle with additional melted butter, if desired. Slice and serve warm!
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Cast Iron Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon thyme
- 2 large eggs
- 1 ½ cups buttermilk
- 6 tablespoons melted butter plus more to grease the Dutch Oven
- 1 cup shredded cheddar cheese
- Preheat the oven to 400° F.
- Generously grease a cast iron skillet with butter.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and thyme.
- Beat the eggs in a separate bowl. Add the buttermilk and butter and whisk well.
- Add the wet ingredients to the dry and stir until just combined.
- Add the cheese and stir again.
- Transfer to the prepared skillet.
- Bake for 19 to 23 minutes until a toothpick comes out clean. (Cover with foil towards the end if it starts to get brown.)
- Drizzle the top with additional melted butter if desired.
Can’t wait to try this recipe. What size skillet did you use?
I used a 10" skillet with a cook surface of 7 3/4". Enjoy!
First let me say I absolutely hate Cornbread always have. I made it for my girlfriend with chilli. I just pick the first recipe on Google. I won't have to look for another cornbread recipe again! I always taste every thing I make even stuff I don't care for. Expecting yucky old cornbread, I was blown away by the tastegasm that hit my taste buds! Seriously this stuff is like manna From heaven!
That makes me so happy that you enjoyed it! Thanks for taking the time to let me know.