If you're looking for a comforting, crispy-edged cornbread, you've come to the right place. This Cast Iron Skillet Cornbread is a Southern classic that brings together a buttery flavor with a crumbly texture — perfect for any meal.
The base of our cornbread is cornmeal, which gives it that iconic gritty texture and earthy flavor. All-purpose flour is added to provide structure and prevent the cornbread from being too crumbly. A touch of granulated sugar balances the savory elements with a hint of sweetness. To make it rise, we use both baking powder and baking soda, giving the bread a light and fluffy interior. Salt enhances all the flavors, ensuring the cornbread isn’t bland. The wet ingredients include eggs, which act as a binder and contribute to the bread’s richness. Buttermilk adds moisture and a subtle tang, while unsalted butter brings richness and flavor. Finally, vegetable oil is used to coat the skillet, ensuring the cornbread doesn’t stick and gets those crispy edges we all love.
This cornbread pairs beautifully with a hearty bowl of chili or a steaming pot of soup. It’s also great as a side for barbecue or roast chicken. For breakfast, try serving it with a drizzle of honey or a spoonful of fruit preserves.
Start by preheating your oven to 425°F (220°C). Place your trusty 9-inch cast iron skillet in the oven as it heats up. This step is crucial for achieving those crispy edges. While your skillet is warming, grab a large bowl and whisk together your dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. You want these mixed well, so everything is evenly distributed.
In another bowl, beat the eggs, then whisk in the buttermilk and melted butter until smooth. This combination will add moisture and bind everything together. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix — a few lumps are okay! Overmixing can lead to a dense cornbread.
Once your skillet is hot, carefully remove it from the oven. Add the vegetable oil, swirling it to coat the bottom and sides of the skillet. This prevents sticking and helps form a golden crust. Pour your batter into the skillet, using a spatula to smooth the top. Pop it back in the oven and let it bake for 20-25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool slightly. Serve warm with a pat of butter melting on top for that extra touch of indulgence.
Share