Cast Iron Cornbread

Before You Get Started

A few little things make a big difference when you’re baking cornbread in a cast iron skillet. Keep these tips in mind so yours turns out just right:

• Use self rising cornmeal mix instead of plain cornmeal. I like White Lily brand. It already has the leavening agents mixed in, which makes baking easier.
• An 8 inch cast iron skillet will give you a tall, tender cornbread that you can really sink your teeth into. A larger skillet makes thinner slices, so adjust your baking time accordingly.
• Preheat the skillet while the oven warms up. This is what gives you that crisp crust on the bottom and sides.
• Sugar is optional! A traditional Southern cornbread recipe does not include sugar, so feel free to leave this ingredient out if you like savory cornbread.

** Tip: To test if your skillet is hot enough, drop in a tiny bit of batter. If it sizzles, you’re good to go.

How to Make Cast Iron Skillet Cornbread

This easy cast iron skillet cornbread recipe is adapted from the original White Lily Flour recipe. It’s my go-to when we need a simple side dish to pair with supper multiple times per week! Here’s how to do it, including a handful of helpful tips:

Step 1: Mix the Wet Ingredients

Whisk together the buttermilk, egg, and oil in a large bowl. Don’t worry about it being perfectly smooth, just get everything combined.

** Ingredient Tip: Use whole buttermilk for the best flavor and texture. The buttermilk adds moisture to the bread, yields a softer crumb, and provides a slightly tangy flavor and richness. The acid in the buttermilk also activates the leavening agents to help the cornbread rise.

Step 2: Add the Cornmeal Mix

Stir in the self rising cornmeal mix and sugar, if you like a touch of sweetness. Mix just until everything comes together. Lumps are fine and actually help keep the texture light.

** Texture Tip: Overmixing makes cornbread tough. Stop as soon as you no longer see streaks of dry cornmeal.

Step 3: Let the Batter Rest

If you have a few minutes, let the batter sit for 5 to 10 minutes. This gives the leavening agents time to activate and helps the cornbread rise higher.

Step 4: Heat and Grease the Skillet

By now, your skillet should be really hot in the oven. Carefully pull it out, drop in the butter, and swirl it around until the bottom and sides are coated.

** Tip: Use a brush or the back of a spoon to spread the butter up the sides. This helps prevent sticking and adds flavor to the crust.

Step 5: Pour and Bake

Quickly pour the batter into the hot skillet and return it to the oven. Bake at 425°F for about 25 minutes, or until a toothpick in the center comes out clean. The top should be golden brown and the edges nicely crisp.

Step 6: Cool and Slice

Give the cornbread at least 5 minutes to settle before cutting into it. It will be a bit sturdier (and less crumbly), and the hot skillet will be a bit easier to handle as it cools slightly. The cornbread is great served warm or at room temperature with plenty of butter, honey, molasses, apple butter, or syrup on the side.

Serving Suggestions

Cornbread is one of those side dishes that fits with just about any cozy meal. Here are a few favorites:

• A bowl of beef chili or Dutch oven beef stew
• Southern classics like fried cabbage, collard greens with bacon, or Appalachian soup beans
• Dutch oven roast chicken or fried chicken
• Maple glazed turkey breast
• Southern lima beans with ham or a pot of ham and bean soup.
• Aloha chicken

Variations

• Like it sweeter? This is our favorite sweet cornbread. It’s like a cornbread skillet cake!
• Skip the sugar for a more traditional savory Southern version.
• Don’t have an 8-inch cast iron skillet? Use a 9-inch skillet or an 8-inch baking dish.
• Swap butter for bacon grease if you like that smoky flavor.
• Make your own self-rising cornmeal mix.
• Optional add-ins: 1-2 chopped jalapeño peppers, 1 cup fresh blueberries, 1 cup shredded cheddar or Pepper Jack cheese, or orange zest and dried cranberries. You might also like this sweet and fluffy cornbread with corn.
• Muffins: Try cornbread muffins, too!

Preparation and Storage

Cornbread is best fresh, but you can absolutely make it ahead.

• Store leftovers tightly wrapped at room temperature for 2 days or in the fridge up to 5 days.
• Freeze slices wrapped individually, then thaw at room temperature when you need them.
• To reheat, pop it back in a 350°F oven for 10 minutes. This helps crisp the edges again.

** Tip: Avoid reheating in the microwave if you can, since it softens the crust.

Frequently Asked Questions

Why does my cornbread stick to the skillet?

Make sure your skillet is well seasoned and properly greased.

How can I get the bottom extra crispy?

Use butter or bacon grease and make sure the skillet is smoking hot before you add the batter.

Why is my cornbread dry or crumbly?

Overbaking or overmixing can cause dryness. Keep an eye on the bake time and stir gently.

Can I use a 12-inch skillet?

Yes, but the cornbread will be much thinner. Check for doneness after about 18 to 20 minutes instead of the full 25.

Can I make this without buttermilk?

Absolutely. Pour either 1 ½ tablespoons of freshly squeezed lemon juice or 1 ½ tablespoons of white vinegar into a large measuring cup. Add enough whole milk to equal 1 ½ cups of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed.