Go Back
+ servings

Cast Iron Skillet Cornbread

This cast iron skillet cornbread is crispy, moist, tender, and ultra delicious!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Baked Goods, Side Dish
Servings: 8 people
Author: Tania


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/2 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!