The Cast Iron Cornbread Southern Recipe is a true classic. This buttermilk skillet cornbread is a quick and easy recipe to make and it tastes delicious. I love this recipe because it is so simple to prepare and can be served with any dish. It is a Southern classic you should try at least once.
Cast Iron Cornbread pairs beautifully with a variety of dishes, especially those with hearty, savory flavors. It’s a classic side for favorites like chili, barbecue ribs, or collard greens. For a delightful contrast of textures and flavors, try it with a bowl of spicy jambalaya or alongside a bowl of creamy soup.
This recipe is better when cooked in a cast iron skillet and served hot at the table. Besides serving this for brunch, lunch, and dinner, I also serve it with breakfast.
Southern Cast Iron Skillet Cornbread
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk (Can be substituted with the equivalent of regular milk, if buttermilk is not available)
- 2 eggs, lightly beaten
- 6 tablespoons unsalted butter, melted to be added to recipe ingredients
- 2 tablespoons unsalted butter, for greasing skillet
- Place a 9-inch cast iron skillet inside the oven and preheat to 400℉.
- In a large bowl, whisk together all ingredients.
- Remove the hot skillet from the oven. Liberally coat the bottom and sides of the hot skillet with the remaining butter. This is the key to crispy edges!
- Pour the batter into the skillet and place it back in the oven. Bake for 20 – 25 minutes or until the center is firm using the toothpick or butter knife test.
- Allow to cool for 15 minutes and serve.
Claudia Faucher is a fitness trainer and lifestyle blogger, who recently started to pursue her other passions… Southern cooking and creating recipes.