Cast Iron Skillet Cornbread tastes just like my grandma used to make. Not too sweet and perfect with some butter and honey on top!
Why We Love Cast Iron Skillet Cornbread
- You can totally level up your skillet cornbread recipe with add-ins like shredded cheddar cheese, diced jalapenos, or even blueberries.
- This family recipe is a Southern classic that everyone loves. I make it all the time to go with my mom’s super easy chili. My youngest even likes to eat it straight from the skillet.
Ingredients You’ll Need to Make Southern Skillet Cornbread
DRY INGREDIENTS: You’ll need the baking basics here – flour, sugar, baking powder, and baking soda plus some yellow cornmeal. It is cornbread after all. 😉
WET INGREDIENTS: It’s as simple as milk and eggs for the wet ingredients. I like whole milk, but 2% or even half-and-half will work if that’s what you have on hand. It’s totally okay to make this skillet cornbread recipe without buttermilk. The leaveners will work fine without acid.
GREASE: If you don’t have shortening you can use butter or even leftover bacon grease (another great add-in!) instead. I would stay away from olive oil or coconut oil, but avocado oil could work if needed.
How to Make Cornbread in a Cast Iron SkilletJump to Recipe
STEP 1 Start by preheating your oven to 400 degrees F. Then put the shortening in the skillet and pop that into the oven to preheat. Then mix the dry ingredients together in a mixing bowl.
STEP 2 Pour the milk and eggs into the dry ingredients and mix everything together. Be sure that you DO NOT overmix the batter. It should be a little lumpy.
STEP 3 Carefully take the hot skillet out of the oven and swirl the melted shortening around. Then pour in the batter and bake for 30 minutes.
STEP 4 See if your cornbread is done by poking a toothpick into the center of the bread. If it comes you clean, you’re ready to eat! Take the cornbread out of the oven and let it cool for about 5 minutes before cutting it into slices.
Tips & Tricks
- If you don’t have a cast iron skillet, don’t worry! You can use an 8-inch x 8-inch baking dish or cake pan. It won’t have the same cispy crust, but the cornbread will still be delicious.
- If you prefer to use what flour, use white hole wheat flour. It’ll add a nice nuttiness to the cornbread. However, don’t use regular whole wheat flour. The stronger taste over powers the cornmeal.
- If you want, you can premix the dry ingredients together and pop them into a mason jar. This mix is also great for gifting with a tag listing the wet ingredients and cookign directions.
Cast Iron Skillet Cornbread FAQ
Should I preheat my cast iron skillet for cornbread?
I highly recommend preheating the skillet for this recipe. It’s not the end of the world if you forget, but preheating ahead of time gives this cornbread a nice crispy crust. That crust holds everything together when you take out a slice from the skillet.
Why does my cornbread stick to my cast iron skillet?
You probably didn’t grease the skillet enough. I like to let the shortening melt while the skillet preheats, but you can also smear it onto the skillet before pouring in the batter (if you didn’t preheat things). Just be sure to get all the edges and corners so the bread releases easily.
Other Recipes You May like
- Skillet Sloppy Joe Cornbread Casserole
- Mom’s 5-Ingredient Chili Recipe
- Chicken & Cornbread Casserole
- 30-Minute Bacon Chicken Chili
Cast Iron Skillet Cornbread
- Preheat the oven to 400 degrees F. Add the shortening into a 12-inch cast iron skillet and place it in the oven. This will melt the shortening and preheat the skillet.
- In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and baking soda.
- Add the eggs and milk to the dry ingredients and whisk together. Do NOT overmix the batter; it should be slightly lumpy.
- Carefully take the skillet out of the oven and swirl the melted shortening around. Then pour the batter into the skillet.
- Bake for 30 minutes. Check the cornbread is done by inserting a toothpick into the center. If it comes out clean, the bread is ready.
- Cool 5 minutes before cutting into 10 slices. Serve warm or at room temperature. We like our cornbread with butter and a little honey.