Cast Iron Cornbread
Golden, crispy, and irresistibly tender, this Cast Iron Cornbread recipe is the perfect blend of traditional Southern flavors and a modern cooking technique! Made with a mix of yellow cornmeal and all-purpose flour, this quick and easy recipe delivers the classic cornbread texture you love, enhanced by the subtle sweetness of granulated sugar and the rich tang of buttermilk. Baking it in a preheated cast iron skillet creates a gorgeous golden crust that contrasts beautifully with the moist, fluffy interior. Ready in just 35 minutes, this one-pan wonder is perfect as a side dish for chili, BBQ, or any comfort food feast. Serve it warm, and don't forget to slather on some butter or drizzle with honey for that extra touch of indulgence!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.25 cup Whole milk
- 2 count Large eggs
- 0.25 cup Unsalted butter (melted)
- 2 tablespoons Unsalted butter (for skillet)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it heats.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, whole milk, eggs, and melted unsalted butter until smooth.
Gently pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.
Using oven mitts, carefully remove the hot cast iron skillet from the oven. Add 2 tablespoons of unsalted butter to the skillet and swirl it around until fully melted, coating the bottom and sides of the pan.
Immediately pour the batter into the hot skillet. Use a spatula to spread it into an even layer, if necessary.
Return the skillet to the oven and bake for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and allow the cornbread to cool for 5-10 minutes before slicing and serving.
Optional: Serve warm with additional butter or honey for added flavor.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 4774 mg | 208% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 66.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 450 mg | 35% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
