Cast Iron Cornbread
Golden, crispy-edged cornbread baked in a ripping hot cast iron skillet with a tender, slightly sweet crumb.
Details
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Ingredients
- 1.5 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 4 tbsp melted butter, plus 2 tbsp for the skillet
- 1/4 cup honey (optional, for serving)
Instructions
- 1
Preheat oven to 425°F (220°C) with a 10-inch cast iron skillet inside.
- 2
Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- 3
In another bowl, whisk buttermilk, eggs, and 4 tbsp melted butter.
- 4
Pour wet ingredients into dry and stir until just combined — a few lumps are fine.
- 5
Carefully remove the hot skillet from the oven. Add 2 tbsp butter and swirl to coat the bottom and sides.
- 6
Pour batter into the sizzling skillet — it should hiss. Return to oven immediately.
- 7
Bake 18-22 minutes until the top is golden and a toothpick comes out clean. The bottom crust should be dark golden and crispy.
About This Recipe
The aroma of hot cornbread evokes a deep sense of Southern hospitality, a culinary tradition rooted in necessity and ingenuity. This Cast Iron Cornbread, with its irresistible golden crust and tender, slightly sweet crumb, is a quintessential American comfort food, bridging the gap between a humble staple and a cherished side dish. Its magic lies in the ripping hot cast iron skillet, which creates that perfectly crisp, almost fried exterior while the interior remains moist and fluffy – a technique crucial for achieving the signature texture. The combination of fine yellow cornmeal and a touch of all-purpose flour provides structure without sacrificing that characteristic rustic bite. Buttermilk lends a delightful tang and ensures a tender crumb by reacting with the baking powder, while melted butter infuses every bite with richness. Whether you prefer it savory, alongside a hearty bowl of chili or collard greens, or slightly sweet, drizzled with honey, this cornbread is a versatile and essential part of any Southern-inspired meal. Common variations include adding shredded cheddar, diced jalapeños, or even whole corn kernels for extra texture and flavor.
Tips & Tricks
- • Ensure your cast iron skillet is smoking hot with the butter before pouring in the batter; this immediate sizzle creates the coveted crispy, golden crust that defines perfect cornbread.
- • If you don't have buttermilk, combine 1 cup regular milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. For a savory twist, fold in 1/2 cup shredded cheddar cheese and 1/4 cup diced jalapeños.
- • Cornbread is best enjoyed fresh from the oven, but leftovers can be stored at room temperature in an airtight container for up to 2 days, or refrigerated for up to 4 days. Reheat gently in a warm oven or a skillet.
- • Beyond a simple spread of butter and honey, this cornbread is an ideal companion for hearty stews, chili, barbecued meats, or classic Southern dishes like black-eyed peas and collard greens.
Nutrition Facts
Per serving (approximate)