Cast Iron Skillet Cornbread
This classic Southern cornbread bakes up golden and crispy on the outside while staying tender and moist on the inside. The preheated cast iron skillet creates an irresistible crust that cannot be replicated in a regular baking pan.
A golden, crispy-edged Southern cornbread baked to perfection in a hot cast iron skillet.
Nutrition per serving
Ingredients
dry
wet
fat
Instructions
Preheat Skillet
Place a 10-inch cast iron skillet in the oven and preheat to 425 degrees Fahrenheit. Allowing the skillet to heat up with the oven ensures a perfectly crispy bottom crust.
Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, and baking soda until well combined. Make a well in the center of the dry ingredients to prepare for the wet ingredients.
Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk and eggs. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix the batter.
Bake the Cornbread
Remove the hot skillet from the oven and add the butter, swirling to coat the pan completely. Pour the batter into the skillet and bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Substitutions
Common mistakes
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