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+ servings

Cast Iron Cornbread

A classic, old-fashioned, Southern cast iron cornbread has buttery, crisp edges and a moist, tender crumb!
Course bread, Side, Side Dish
Cuisine American, Southern
Keyword Cast Iron Cornbread, cast iron skillet cornbread, Skillet Cornbread
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 slices
Calories 208kcal
Author Blair Lonergan



  • Heat an 8-inch cast iron skillet in the oven while you preheat the oven to 425°F.
  • Meanwhile, in a large bowl, whisk together the buttermilk, egg, and oil.
    Adding buttermilk to a large bowl
  • Add the cornmeal mix and sugar; stir just until combined. Do not overmix – the batter will be lumpy, which is fine.
    Stirring cornbread batter.
  • Once the oven comes to temperature, carefully remove the skillet. Place the butter in the skillet; use a knife or brush to spread the butter on the bottom and sides of the pan until it melts.
  • Pour the batter into the buttered skillet.
  • Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
    Overhead shot of cast iron cornbread on a rustic wooden table


  • Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
  • Always preheat your cast iron skillet for cornbread. The hot skillet creates a crisp, sturdy crust on the cornbread, which is a flavorful, delicious contrast to the tender, delicate crumb.
  • Use full-fat buttermilk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
  • Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
  • Don’t over-mix the batter or it will become too dense, and you’ll end up with dry cornbread.
  • To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.
  • Recipe adapted from White Lily Flour.


Serving: 1slice | Calories: 208kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 627mg | Potassium: 157mg | Fiber: 3g | Sugar: 5g | Vitamin A: 270IU | Calcium: 182mg | Iron: 2mg