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!
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!
Notes
The nutrition information is only an estimate and the recipe card may contain affiliate links. *Even if you aren’t using butter make sure to preheat the cast iron skillet to help prevent your cornbread from sticking.After pouring the melted butter into the cornbread batter, spread any remaining butter all around the skillet to prevent your cornbread from sticking.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.