Go Back
Delicious homemade cornbread baked in a cast iron skillet on a red napkin.

Easy Cast Iron Cornbread

A warm, golden, and comforting cornbread cooked in a cast iron skillet, perfect for pairing with chili or as a side dish for cozy dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Medium grind preferred for texture.
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons sugar Optional, for balance.
Wet Ingredients
  • 2 large eggs Room temperature recommended.
  • 1 cup milk or buttermilk Buttermilk preferred for slight tang.
  • 1/3 cup melted butter Plus 1 to 2 tablespoons for greasing the skillet.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Put a 10-inch cast iron skillet in the oven while it heats.
  3. In a bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  4. In another bowl, whisk the eggs, milk, and melted butter.
  5. Pour the wet mixture into the dry ingredients and stir just until there are no dry flour spots.
Cooking
  1. Carefully remove the hot skillet from the oven, add 1 to 2 tablespoons of butter, and swirl to coat.
  2. Pour the batter into the skillet; it should sizzle slightly at the edges.
  3. Bake for 18 to 22 minutes, until golden and set in the middle.
  4. Let it cool for 5 minutes, then slice and serve warm.

Notes

For best results, do not overmix the batter. Use room temperature ingredients for easier blending and let the batter rest for 3 to 5 minutes if possible.