Cast Iron Skillet Cornbread
Golden, rustic, and irresistibly delicious, this Cast Iron Skillet Cornbread recipe is the perfect balance of crispy edges and fluffy interiors. Made with wholesome yellow cornmeal, a hint of buttery richness, and baked in a preheated cast iron skillet, this Southern-inspired classic achieves the ideal golden crust that sets it apart from ordinary cornbread. The sizzle of the batter as it hits the hot skillet ensures an irresistibly crunchy exterior, while the tender crumb is lightly sweetened with sugar for a touch of comfort. Ready in just 30 minutes, this quick and easy recipe is perfect alongside chili, barbecue, or as a standalone snack topped with butter and honey. Elevate your cornbread game with this must-try recipe, a true celebration of simple ingredients and timeless technique.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1.25 cups buttermilk
- 2 large eggs
- 0.25 cup unsalted butter, melted
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it's okay if there are a few small lumps.
Carefully remove the hot skillet from the oven using oven mitts. Add the vegetable oil to the skillet and swirl it around to coat the bottom and sides evenly.
Pour the cornbread batter into the hot skillet. The batter should sizzle slightly as it hits the oil, creating a crispy crust.
Place the skillet back in the oven and bake for 18-22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Carefully remove the skillet from the oven and allow the cornbread to cool for about 5 minutes before slicing and serving. Serve warm with butter, honey, or your favorite topping.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 41.1 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 439 mg | 34% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 904 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.
