Cast Iron Cornbread

Square photo of a cast iron skillet with cornbread in it.

Cast iron skillet cornbread is one of my family's favorite recipes. It's simple to make, and the result is a delicious, fluffy cornbread perfect for dipping in chili or just eating plain.

Course bread

Cuisine American

Diet Vegetarian

Keyword Holiday

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 268kcal

Author Wendy Polisi

Ingredients

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

Instructions

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.

Nutrition