cast iron skillet corn bread recipe
The Best cast iron skillet corn bread recipe
I have been making cornbread for years and this cast iron skillet version is my go to. It comes out with a perfectly crispy crust and a soft tender inside every time. My kids love it with a pat of butter and a drizzle of honey and it is a staple at our dinner table especially when I serve chili or soup. It is also a great side for holiday meals and it comes together fast with simple ingredients you probably already have in your pantry.
This recipe uses whole grain cornmeal which adds fiber and nutrients to your meal. The cast iron skillet gives the cornbread that golden brown crust you just cannot get from a regular baking dish. It is a versatile recipe that works for a quick weeknight dinner or a big family gathering. I also like that it uses buttermilk which adds a nice tang and helps keep the cornbread moist without being heavy.
I have tried many cornbread recipes over the years and this one is the one I keep coming back to. It is not too sweet and it is not too dry. It is the perfect balance of savory and slightly sweet. My family always asks for seconds and I am happy to oblige because it is so easy to make.
Cast Iron Skillet Cornbread
This cast iron skillet cornbread is crispy on the outside and tender on the inside. It uses buttermilk for a moist texture and a tangy flavor.
🥘Ingredients
For the Cornbread
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cast Iron Skillet Cornbread Works
This cast iron skillet cornbread recipe is a keeper for any occasion. It is easy to make, uses simple ingredients, and always gets compliments at family gatherings. I hope you try it and enjoy it as much as my family does.
❓ Frequently Asked Questions About Cast Iron Skillet Cornbread
1. Why do I need to preheat the cast iron skillet?
Preheating the skillet helps create a crispy crust on the bottom of the cornbread. The hot butter sizzles when you pour in the batter, which gives that golden brown edge.
2. Can I use milk instead of buttermilk?
Yes, you can use regular milk but the texture and flavor will be different. Buttermilk adds moisture and a tangy taste. If you use milk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to mimic buttermilk.
3. How do I store leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 2 days. You can also wrap it in foil and freeze it for up to 3 months. Reheat in the oven or microwave.
4. Can I make this cornbread gluten free?
Yes, you can substitute the all purpose flour with a gluten free flour blend. Make sure the blend contains xanthan gum for structure. The cornmeal is naturally gluten free but check the label to be sure.
5. Why is my cornbread dry?
Dry cornbread usually means it was overbaked or the batter was overmixed. Check the cornbread a few minutes before the recommended time. Also, make sure you are measuring your flour and cornmeal correctly by spooning them into the measuring cup and leveling off.
