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Homemade cast iron cornbread! This skillet cornbread comes out fluffy in the middle and crisp on the outside. This quick and easy cornbread recipe is the perfect side dish to any meal!
Nothing against boxed cornbread mix (I am all about the shortcuts), but it probably takes around the same amount of time to make this homemade cornbread which is much better.
Cornbread Mix
I used Bob’s Red Mill 100% stone ground whole grain cornmeal- medium grind (you can also get coarse grind if you like your cornbread a little more rustic), all purpose flour, baking powder + soda, salt, brown sugar, salt, buttermilk, eggs, and butter.
Yup, that’s it! You mix the dry and wet separately, combine, and you’re basically ready to boogie. Now onto the good stuff…
Prepping the Cast Iron Skillet
I like to cook my cornbread in a cast iron skillet (Hello, girl with the IRON CAST here). You get such a nice uniform crust and then that soft pillowy center. When cooking cornbread in the cast iron, I preheat my cast iron in the oven while it warms up. This allows the cast iron to have uniform heat when you pour the batter into the skillet. Once the oven (along with your skillet) are pre-heated, remove the skillet with oven mitts (very hot!). Use a stick of butter to coat the whole skillet. Hearing that sizzle is like music to my ears.
Baking Cornbread
Pour in the batter and place into the oven. Bake for 20-25 minutes, until you can insert a toothpick into the center and it comes out dry. After 20 minutes, when it’s finished baking, brush some melted butter on the top, then low broil it for about a minute to get that golden brown top. Totally optional, but totally worth it.
You’re left with basically heaven in a pan. The cornbread can be enjoyed on it’s own, you can spread some butter on it, dip it in some chili. What I really made it for… to make cornbread stuffing for Thanksgiving!
I guess I won’t ever be buying pre-made cornbread ever again and I’m totally ok with it. This cast iron skillet cornbread is a keeper!
Uses for cornbread:
- Cornbread sausage stuffing
- Side dish for slow cooker chili!
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Cast Iron Cornbread
Ingredients
- 1 cup cornmeal (I used [Bob’s Red Mill Stoneground 100% Whole Grain -Medium Grind])
- 1 cup all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup butter (melted/cooled + 3 tablespoons for cast iron and to melt on top)
Equipment
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Instructions
- Preheat oven to 375 degrees & place cast iron inside to preheat
- In a medium mixing bowl, combine all the dry ingredients: cornmeal, flour, sugar, baking powder + soda, and salt. Mix and set aside.
- In a separate mixing bowl, whisk together the wet ingredients: buttermilk, eggs, and 1/2 cup melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until they are combined.
- Using oven mitts, remove the hot cast iron from the oven. Using the stick of butter, coat the inside of the cast iron in the butter and set aside the extra butter that you don’t use. Pour the batter into the cast iron skillet and place in oven for 20-25 minutes, until a toothpick can be inserted and cleanly removed.
- Optional: Once the cornbread is finished you can remove the cornbread and use the left over butter to spread on top then broil on low for 1 minute to achieve the golden brown top.
- Slice and enjoy!
Notes
- Preheat cast iron in the oven
- For this recipe, I use my 8 inch cast iron skillet. If you use a bigger skillet it will not be as thick and it will cook more quickly.
