Cast Iron Skillet Cornbread
This simple recipe for homemade cornbread comes together in one bowl. It gets baked in a cast iron pan to create a cornbread that has golden brown edges and a soft, tender interior. It’s easy as can be and the recipe I’ve been making for years!
Servings: 8 servings
- 2 cups fine ground cornmeal
- 2 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 large egg, at room temperature
- 2 cups buttermilk, divided
- 3 tablespoon unsalted butter
Preheat oven to 350 degrees.
Whisk together the cornmeal, sugar, baking powder, and soda. Whisk in egg (mixture will be lumpy). While mixing, begin pouring in 1 ½ cups of the buttermilk, stirring well to combine. Slowly pour in the remaining ½ cup, a few tablespoons at time, adding just enough to create a mixture that’s the consistency of pancake batter. Allow batter to rest for at least 10 minutes, up to 30 minutes.
Place a cast iron skillet over medium heat and add the butter. Cook until completely melted, swirling pan so the butter doesn’t burn. When butter has melted, pour most of it into the batter (do not scrape the pan, you want some of the butter left behind to coat it). Stir gently to combine and immediately pour the batter into the hot skillet.
Bake cornbread in preheated oven for 20 – 25 minutes, until golden brown and the center is set. You may see a few cracks along the top, that’s ok!
Serve warm with softened butter and honey.
- Store leftover cornbread wrapped tightly in foil for up to three days.
- Refer to post for notes on baking in a non-cast iron pan, using different fats, or using a buttermilk substitute.
Serving: 1slice | Calories: 248kcal | Carbohydrates: 35g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 369mg | Potassium: 218mg | Fiber: 4g | Sugar: 7g | Vitamin A: 260IU | Calcium: 164mg | Iron: 1mg