Cast Iron Skillet Baked Cornbread
Indulge in the rustic charm of Cast Iron Skillet Baked Cornbread – a golden, buttery delight with a tender crumb and a perfectly crisp edge. This classic recipe combines simple pantry staples like cornmeal, buttermilk, and a touch of sugar to create a satisfying balance of savory and sweet. Baking in a preheated cast iron skillet ensures an irresistibly crisp crust, while the moist interior makes it a versatile side for hearty chili, barbecue dishes, or a drizzle of honey for a sweet treat. With just 10 minutes of prep and a quick 20-minute bake time, this easy homemade cornbread will become your go-to for weeknight dinners or holiday feasts. Perfectly nostalgic and packed with flavor, this skillet cornbread is a timeless comfort food that never fails to please.
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Recipe Information
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.25 cups buttermilk
- 5 tablespoons unsalted butter
- 1 large egg
Instructions
Preheat your oven to 425°F (220°C). Place your 9-inch cast iron skillet on the middle rack to preheat along with the oven.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
Melt 4 tablespoons of butter in a microwave or on the stovetop, leaving the remaining tablespoon for greasing the skillet. Allow the melted butter to cool slightly.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not overmix; a few lumps are fine.
Carefully remove the hot skillet from the oven and coat it with the remaining 1 tablespoon of butter, ensuring the bottom and sides are well-greased.
Pour the batter into the hot skillet, spreading it evenly with a spatula.
Bake in the preheated oven 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 let the cornbread cool for 5–10 minutes before slicing and serving.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3612 mg | 157% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 66.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 412 mg | 32% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 910 mg | 19% | |
*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.
