corn bread in cast iron skillet recipe
The Best corn bread in cast iron skillet recipe
I have been making cornbread in my cast iron skillet for years now and it is honestly the only way I will make it. The skillet gives the bread that perfect crispy golden crust while keeping the inside soft and tender. My kids love it when I serve it warm with a pat of butter melting on top.
This recipe is a staple in our house because it is so simple and uses basic ingredients I always have on hand. It is perfect for weeknight dinners alongside chili or soup but also works great for Thanksgiving or family gatherings. The cast iron skillet does all the work giving you that beautiful crust without any extra effort.
Cornbread made this way is also a healthier option than many store bought versions since you control the ingredients and can use less sugar and oil. It is a great source of whole grains and fiber especially if you use cornmeal that is stone ground. Plus cooking in cast iron adds a tiny bit of iron to your food which is a nice bonus.
Classic Cast Iron Skillet Cornbread
This is the cornbread recipe my family has been making for years. It comes out perfectly every time with a crispy golden crust and a soft tender inside that is not too sweet.
🥘Ingredients
For the Cornbread
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cast Iron Skillet Cornbread Works
This cast iron skillet cornbread is a recipe I come back to again and again because it is so reliable and delicious. It works for any occasion from a simple weeknight dinner to a big holiday meal and always gets compliments. I hope you give it a try and it becomes a favorite in your home too.
❓ Frequently Asked Questions About Cast Iron Skillet Cornbread
1. Why do I need to preheat the cast iron skillet?
Preheating the skillet is key to getting that crispy golden crust. When you pour the batter into the hot pan it immediately starts cooking the outside creating a nice crunchy edge while the inside stays soft.
2. Can I use a different type of milk instead of buttermilk?
Yes you can. If you do not have buttermilk just add 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of regular milk and let it sit for 5 minutes. It will work just fine for this recipe.
3. How do I know when the cornbread is done?
The top should be golden brown and a toothpick inserted into the center should come out clean or with just a few crumbs. It usually takes about 20 to 25 minutes at 425 degrees.
4. Can I make this cornbread gluten free?
Yes you can substitute the all purpose flour with a gluten free flour blend that is meant for baking. Just make sure it has xanthan gum in it or add some yourself. The texture will be slightly different but still delicious.
5. How should I store leftover cornbread?
Store any leftovers in an airtight container at room temperature for up to 2 days. You can also wrap it tightly and freeze it for up to 3 months. Reheat in the oven or microwave before serving.
