cornbread cast iron pan recipe

Written BySheba G Updated On
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The Best cornbread cast iron pan recipe

I love this cornbread cast iron pan recipe because it’s a classic American dish that never fails to impress my family. The story of cornbread dates back to the early days of American colonization, when Native Americans taught early settlers how to make a simple bread using cornmeal.

The dish has been a staple in Southern cuisine ever since, and I’m proud to carry on that tradition in my own kitchen. When I’m feeling nostalgic for my childhood, I love making this recipe from scratch using a cast iron pan – it’s just like my mom used to make.

The result is a warm, crumbly, and slightly sweet bread that’s perfect for snacking or serving alongside a hearty meal. My kids adore helping me mix the batter and stirring it into the hot pan, and they always get excited when they see the golden-brown crust forming.

This recipe is more than just a tasty treat – it’s also a great way to connect with our culinary heritage and teach our kids about the importance of home cooking. As I slide the hot pan out of the oven and onto the table, the aroma of freshly baked cornbread fills the room and brings everyone together.

Classic Cast Iron Skillet Cornbread

4.6 from 1317 votes

This cornbread bakes in a preheated cast iron skillet for a crispy, golden crust and a tender, moist interior. The combination of buttermilk and a touch of sugar creates a perfectly balanced sweet and tangy flavor.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 270 kcal

🥘Ingredients

For the Cornbread

1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup granulated sugar
2 large eggs
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted, plus 2 tablespoons for the skillet

👨‍🍳Directions

1Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
2Allow the skillet to heat for at least 10 minutes so it becomes very hot, which will create a crisp crust on the cornbread.
3In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined.
4In a separate bowl, whisk the eggs, then add the buttermilk and 1/4 cup of melted butter, mixing until smooth.
5Pour the wet ingredients into the dry ingredients and stir with a spatula just until the batter comes together and no dry streaks remain.
6Do not overmix, as this can make the cornbread tough.
7Carefully remove the hot skillet from the oven using oven mitts and add the remaining 2 tablespoons of butter, swirling to coat the bottom and sides.
8Immediately pour the batter into the hot skillet, spreading it evenly.
9Return the skillet to the oven and bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
10The edges should be pulling away from the skillet and the internal temperature should reach about 200°F (93°C).
11Let the cornbread cool in the skillet on a wire rack for 5 minutes before slicing and serving warm.
12For best texture, serve directly from the skillet or invert onto a plate.

🔧Equipment

10-inch cast iron skillet
Mixing bowls
Whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 270 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 65mg🧂Sodium: 580mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 7g

📝Notes

For a less sweet cornbread, reduce the sugar to 2 tablespoons. For a spicier version, add 1 diced jalapeno and 1/2 cup of shredded cheddar cheese to the batter. Ensure your buttermilk is at room temperature for a more tender crumb.

Watch Video Of How Classic Cast Iron Skillet Cornbread Works

This cornbread cast iron pan recipe is always a good idea for any occasion – whether we’re gathering around the table for dinner or hosting friends for brunch.

My family loves that it’s easy to make ahead of time and reheat when needed, so we often prepare it on weekends or special occasions.

One of my favorite things about this recipe is how well it stores – simply wrap leftovers tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Cast Iron Skillet Cornbread

Q: What type of cornmeal should I use in this recipe?

A: You can use either fine or medium grind cornmeal for this recipe, but I prefer fine grind as it produces a tenderer crumb. If you can’t find fine grind cornmeal, you can also try using stone-ground cornmeal for added texture.

Q: Can I use buttermilk instead of regular milk?

A: Yes, you can use buttermilk if you have it on hand – it adds a tangy flavor and tenderizes the bread perfectly. If you don’t have buttermilk, you can also try substituting with regular milk and adding 1 tablespoon white vinegar or lemon juice to mimic its acidity.

Q: Why do you recommend using a cast iron pan for this recipe?

A: Cast iron pans retain heat beautifully and distribute it evenly throughout the bread, resulting in a crispy crust and a fluffy interior. If you don’t have a cast iron pan, you can also try baking the cornbread in a ceramic or glass dish.

Q: Can I make this recipe ahead of time?

A: While you can prepare the batter ahead of time, it’s best to mix the wet and dry ingredients separately just before baking for optimal results. However, if you need to make this recipe ahead of time, you can prepare the dry ingredients (flour, sugar, cornmeal) up to 24 hours in advance.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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