Cast iron skillet cornbread is moist and fluffy with crispy edges. The perfect addition to any meal, this Southern skillet cornbread is made inside of one bowl in 30 minutes! It's buttery, crispy, and oh-so good!
Moist and buttery cornbread is the best side dish for almost any meal. I use it to make my Grandpa’s Turkey Cornbread Dressing and this Southern Chicken Dressing and it’s so delicious served with Instant Pot Pinto beans or Turnip Greens.
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There’s nothing better on a cold day than a bowl of Instant Pot Chili and a slice of warm buttery skillet cornbread straight from the oven!
What makes this recipe so good is that it’s made in a hot greased cast iron skillet. It gives the best crispy edges and texture.
It reheats really well and skillet cornbread is easy to make ahead for the holidays in case you are making dressing or need another side dish.
Cast iron skillet (10 and ¼ inches)
Cornmeal and flour - a combination used to achieve the perfect fluffy texture.
Baking powder - lifts the cornbread making it super light and fluffy. Make sure you are using fresh baking powder otherwise your cornbread won't be as fluffy.
Cane sugar - a bit for sweetness, feel free to add more or less sugar depending on your taste. You can also use honey instead.
Milk - can also use regular whole milk. It’s the secret to making moist and tender cornbread.
Eggs - Use room-temperature eggs so they will combine more easily with the other ingredients.
Butter - gives this cornbread a buttery and delicious flavor and it also keeps the cornbread light and moist. You can use olive oil or vegetable oil instead if you prefer.
How To Make Cornbread in a Cast Iron Skillet
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step one. Preheat your oven with your cast iron skillet inside. If using butter add the stick of butter to the skillet to melt. Remove the skillet from the oven once the butter has melted, then set it aside. Even if you aren’t using butter, make sure to preheat your cast skillet in the oven for 5 - 10 minutes.
Step two. Into a large bowl add all your dry ingredients whisking until everything is combined.
Step three. Pour in melted butter, milk, and whisked eggs. Mix until all the ingredients are combined and there aren’t any streaks of flour. Your batter should be a little looser than pancake batter.
Step four. Use a pastry brush to brush any remaining butter in the skillet all around. If not using butter use olive oil or vegetable oil to grease the skillet.
Step five. Pour cornbread batter into the cast iron skillet making sure to spread it out evenly. It will start to bake as soon as you pour it into the hot skillet.
Step six. Bake cornbread in a preheated oven for 25 minutes or until the edges are nicely browned and a toothpick inserted in the middle comes out clean.
Step seven. Top with more butter then serve warm with honey or alongside your favorite soup or chili. Enjoy!
Add in fresh or dried herbs like rosemary, thyme, oregano, or chives.
Shredded cheddar cheese for a different flavor.
Chopped jalapeno peppers to make skillet cornbread with a spicy kick!
Add a bit of honey instead of sugar.
Make sure to preheat the cast skillet to help prevent the cornbread from sticking to it.
Grease the skillet with melted butter or olive oil to not only give the cornbread a crispy bottom but it also helps to prevent sticking.
How To Store/ Make Ahead
Slice cornbread into desired slices then wrap in plastic wrap or store cornbread whole wrapped with plastic wrap in the refrigerator for up to 5 days.
For the freezer, wrap cornbread slices with plastic wrap and inside a freezer bag. Freeze for up to 2 months.
Reheat cornbread in the oven for 10 minutes at 400 degrees or until heated through. From frozen cover the cornbread in parchment paper or aluminum foil. Heat for 15 - 20 minutes or until heated through.
Frequently Asked Questions —
Your cast iron skillet either wasn’t properly seasoned or it wasn’t preheated. Preheating and greasing the cast iron skillet keeps the cornbread from sticking to it.
Yes! It’s how we get wonderful crispy edges on the cornbread and it helps the cornbread to not stick to the pan as much.
My cornbread doesn’t stick to the skillet, but I always clean it with a gentle scrubber pad(like a scrub daddy) or sponge to remove stuck-on food in warm water with a gentle soap. Dry the skillet in a hot oven to prevent the cast iron from rusting.
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Cast Iron Skillet Cornbread
- Cast Iron Skillet
- 1 stick unsalted butter or ½ cup olive oil
- 1 cup cornmeal or polenta
- 1 cup flour
- 1 - 2 tablespoons cane sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cup milk or buttermilk
- 2 large eggs whisked, room temperature
- More butter for serving
- Honey for serving
- Preheat your oven to 400 degrees Fahrenheit. Place your cast iron skillet into the preheated oven with a stick of butter(if using)*, remove once it has melted then set aside.
- In a large mixing bowl add cornmeal, flour, cane sugar, baking powder, and salt. Whisk until combined.
- Add your melted butter or vegetable oil, buttermilk and eggs. Mix until combined, it should be the consistency of loose pancake batter.
- Use a pastry brush to brush any of the remaining melted butter all around the skillet (use olive oil if not using butter).
- Pour cornbread batter into the hot cast iron skillet. Spread it out evenly then bake in the center of the preheated oven for 25 minutes or until the edges are nicely browned and a toothpick inserted in the middle comes out clean.
- Top with butter then serve warm with your favorite soup or chili. Enjoy!