Who doesn’t love a good cast iron skillet cornbread? It’s the perfect side for a hearty dinner. So moist, tender, and easy to make. The best part is the crispy golden brown crust!
There’s nothing better than a side of classic Southern cornbread. I made this cast iron skillet cornbread to go with my One-Pot Jambalaya and it was phenomenal. A perfect pairing for sure! This corn bread is slightly sweet, flavorful, moist, and tender…pretty much all the mandatory characteristics of a good cornbread. Oh, and my favorite part about this cornbread? The crispy golden brown crust!
What’s in This Cast Iron Skillet Cornbread?
- all-purpose flour
- baking powder and baking soda
- salt and sugar
All you have to do is combine the dry ingredients with the wet ingredients, and bake on a pre-heated and buttered cast iron skillet at 400 degrees Fahrenheit until golden brown. The hardest part is definitely waiting for it to cool down! Patience, patience, patience…I know.
Why Use a Cast Iron Skillet?
Traditionally, cornbread is made on a heavy cast iron skillet, and that’s absolutely how I prefer to make mine. Because cast iron skillets get really hot and retain heat super well, you’ll be able to get a wonderful golden brown crispy crust. This is definitely the best part of cornbread!
You can even get fancy and make your cornbread on cast iron wedge pans or cast iron corn-shaped pans.
If you don’t have a cast iron skillet, you can use a baking pan or an oven-proof skillet, but you might not get that beautiful crust. Cast iron skillets are inexpensive and very easy to find on Amazon or your local store. I got my 9-inch Lodge cast iron skillet for $15 – it will be worth it! Go buy one now!
Serve this delicious cornbread with my One Pot Jambalaya! Other dinner ideas: gumbo, stews, chili, BBQ ribs, baked beans…you choose!
Also, don’t forget to spread some butter on your cornbread! That’s the best way to eat it 🙂 Enjoy!
- Use a cast iron skillet to achieve a crispy golden brown crust.
- Make sure the skillet is HOT before pouring in the batter. A hot skillet will help you get that crispy and golden crust.
- If there is excess melted butter on your pre-heated skillet, wipe some of it off. There should be enough to coat the skillet. Too much melted butter can overflow onto the batter and create weird-looking textures when baking.
Cast Iron Skillet Cornbread
- 1 9-inch cast iron skillet
- 1 cup all-purpose flour - spooned and leveled
- 1 cup yellow cornmeal - spooned and leveled
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup whole milk
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 tablespoon unsalted butter for pan
- Preheat oven to 400 degrees F. Place a 9-inch cast iron skillet in the oven to get it really hot.
- Combine the dry ingredients in bowl: flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk the buttermilk, milk, eggs, and 1/2 cup melted butter until well-combined.
- Add the dry ingredients to the wet ingredients. Mix until your batter is fully incorporated and smooth. Do not overmix.
- Remove hot skillet from oven. Coat the hot skillet with 1 tablespoon of butter. Immediately, add the batter and bake for about 20-25 minutes, or until a toothpick or cake tester inserted in the middle comes out clean and the top is golden brown.
- Let rest for 10-15 minutes before serving. Enjoy!