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Classic Cast Iron Skillet Cornbread

Moist, fluffy, homemade cornbread prepared in a cast iron skillet for a crispy edge. The buttery subtle sweetness makes it a cross between a side dish and a stand-alone comforting snack. Whether you make it for a weeknight family dinner or a holiday celebration, it's so EASY, ready in 30 minutes, and FOOLPROOF! 😋💛

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 338 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • ½ cup salted butter melted and divided (or use unsalted and add 1/4 to 1/2 teaspoon extra salt)
  • 1 cup yellow cornmeal* See Notes
  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • ⅓ cup light brown sugar packed; optional** (See Notes)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk*** See Notes
  • 2 large eggs

Instructions

    Cup of Yum
  1. Preheat oven to 400F, add 2 tablespoons butter to a 9-inch cast iron skillet (such as LeCreuset Enameled Cast Iron Skillet or the Lodge Pre-Seasoned Cast Iron Skillet) and place it in the oven for 5 minutes to melt the butter and preheat the skillet. While waiting, move on to the next steps.
  2. To a large bowl, add all the dry ingredients, through salt, and whisk to combine.
  3. Make a well in the center of the bowl; set aside.
  4. To a medium bowl, add the buttermilk, eggs, remaining 6 tablespoons melted butter, and whisk to combine.
  5. Pour the wet ingredients into the well you created in the bowl of dry ingredients.
  6. Gently stir the ingredients together; don't overmix.
  7. Remove the preheated cast iron skillet from the oven, making sure use a potholder because the handle will be very hot!
  8. Carefully transfer the batter into the cast iron skillet, smooth the top lightly with a spatula, and bake for about 20 to 23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs; start checking at about 15 to 17 minutes. Because cast iron skillets all vary in their thickness and heat conductivity, and because ovens and climates and ingredients vary, make sure to check your cornbread for doneness given your variables.
  9. Serve immediately with your favorite soup, chili, as a holiday side dish; add an extra pat of butter to garnish and/or drizzle with honey for a sweeter flavor. Cornbread is best warm and fresh but extra will keep airtight at room temp for up to 5 days or in the freezer up to 3 months.

Notes

  • *I used yellow cornmeal for this traditional skillet cornbread and it’s readily available in almost any supermarket. Feel free to get inspired and use white or blue cornmeal instead. Take into account that your skillet cornbread will be different in color if you go with white or blue options. Do not confuse cornmeal with cornflour. They are totally different and are not interchangeable. Also don’t confuse cornstarch for cornmeal. 
  • **You can omit brown sugar for more of a savory cornbread. Additionally, rather than using 1/3 cup of brown sugar as the recipe calls for, you can swap the brown sugar for just granulated sugar in homemade skillet cornbread. Therefore rather than 2/3 granulated, you will use 1 cup granulated sugar.
  • ***You can make your own buttermilk by adding 1 cup of 2% or whole milk to a large measuring cup, add 1 tablespoon of white vinegar to the milk, and then let the mixture set for 2 minutes before adding this homemade buttermilk the recipe. Or use powdered buttermilk. For this recipe, you will mix 4 tablespoons of the powder with 1 cup water to yield 1 cup buttermilk. For those who bake with or use buttermilk semi-frequently but not so frequently to keep in in your fridge, keeping a tub of powdered buttermilk in your pantry is very handy!

Nutrition Information

Serving 1 Calories 338kcal (17%) Carbohydrates 49g (16%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 78mg (26%) Sodium 416mg (17%) Fiber 2g (8%) Sugar 26g (52%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 338

% Daily Value*

Serving 1
Calories 338kcal 17%
Carbohydrates 49g 16%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 78mg 26%
Sodium 416mg 17%
Fiber 2g 8%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.