Cast Iron Skillet Cornbread

Square overhead shot of cast iron cornbread on a rustic wooden table.

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5 from 3 votes

Golden, crusty cast iron cornbread made with self rising mix and buttermilk for a classic Southern side.

Course bread, Side, Side Dish

Cuisine American, Southern

Keyword Cast Iron Cornbread, cast iron skillet cornbread, Skillet Cornbread

Prep Time 5

Cook Time 25

Total Time 30

Servings slices

Calories 208kcal

Author Blair Lonergan

Equipment

8-inch cast iron skillet

Ingredients

1 ½ cups whole buttermilk, well shaken
1 large egg
¼ cup vegetable oil
2 cups self-rising cornmeal mix, not plain cornmeal (I prefer White Lily brand)
2 tablespoons sugar (optional)
1 tablespoon butter

Instructions

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.
Add the cornmeal mix and sugar; stir just until combined. Do not overmix – the batter will be lumpy, which is fine. 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.
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.

Video

Notes

Don't have an 8-inch cast iron skillet? Use a 9-inch skillet or an 8-inch baking dish.

Buttermilk Alternative: Pour 1 ½ tablespoons of lemon juice or 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.

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.

For a slightly sweeter cornbread, increase to 1/4 cup sugar.

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.

Recipe adapted from White Lily Flour.

Nutrition