Cast Iron Skillet Cornbread
Golden Southern-style cast-iron skillet cornbread with crispy edges and a tender crumb—USA classic for chili night, BBQ, or weeknight stew. Batter hits a preheated skillet so the crust sizzles; bake until a toothpick comes out clean and the loaf is steaming hot.
🛒Ingredients
- 1 1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoons sugar (optional for Northern-style sweetness)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter or neutral oil, plus 1 tablespoon for the skillet
- Optional: 1 cup corn kernels, 1 diced jalapeño, or 1/2 cup shredded cheddar
🔧Kitchen Tools Needed
- 10-inch cast-iron skillet
- Mixing bowls
- Whisk
- Oven mitts
📝Instructions
- 1
Place a 10-inch cast-iron skillet in the oven and preheat to 425°F.
- 2
Whisk cornmeal, flour, sugar, baking powder, salt, and baking soda in a bowl. In another bowl whisk buttermilk, eggs, and melted butter. Stir wet into dry just until combined; fold in optional add-ins. Do not overmix.
- 3
Carefully remove hot skillet; add 1 tablespoon butter and swirl to coat. Pour in batter (it should sizzle).
- 4
Bake 18–22 minutes until golden, edges pull from the pan, and a toothpick inserted in the center comes out clean (internal ~200°F for fully baked quick bread).
- 5
Cool 5–10 minutes in the pan; slice into wedges. Store covered at room temp up to 1 day or refrigerate up to 4 days; reheat slices until hot.
🥗Nutrition Information
⚡Calories per serving: 210
🏷️Recipe Tags
❓Frequently Asked Questions
No buttermilk?
Stir 1 tablespoon lemon juice or vinegar into 1 1/4 cups milk; rest 5 minutes.
Sweeter cornbread?
Increase sugar to 1/4 cup for a Northern bakery-style crumb.
Why preheat the skillet?
It creates the signature crispy bottom crust.
Food safety?
Bake until center is set and toothpick-clean; eggs in batter must be fully cooked. Cool before wrapping; refrigerate if holding beyond a day.
