Cast Iron Cornbread Southern Recipe

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.

Table of Contents

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

Serving Size:

2 ounces

Time:

1 hour

Difficulty:

Easy

Ingredients

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

Directions

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.

FAQ

Why cook cornbread in a cast iron skillet?

Cornbread is traditionally made on a heavy cast iron skillet, and that’s exactly how I make mine. Because cast iron skillets get very hot and retain heat extremely well, you’ll get a wonderful golden brown crispy crust. There is no doubt that this is the best part of cornbread!

Does cornbread have to be cooked in cast iron?

Cornbread gets its crispy, buttery crust when it is poured into a hot skillet. The cast iron produces a dark, golden crust and crisp edges while baking. In the event that you do not have a cast iron skillet, you can use an ovenproof skillet, baking dish, or even a pie dish.

Do you grease the cast iron pan for cornbread?

Yes. To make the perfect cast iron skillet cornbread recipe, first, preheat your oven to 400 degrees and place the skillet inside. After the oven has reached the desired temperature, remove the skillet from the oven, and liberally apply unsalted butter to the sides and bottom. You can also substitute greasing the skillet with butter, by using bacon fat or oil. Add the cornbread mixture to the skillet and return it to the oven for 20 – 25 minutes.

What is the difference between Northern Cornbread and Southern Cornbread?

Cornbread made in the northern part of the country isn’t very sweet and has a crumbly texture created by using fewer eggs and yellow cornmeal. White or yellow cornmeal can be used to make Southern-style cornbread, which is buttery and has a cake-like texture due to the use of additional eggs.

What kind of cornmeal should I use for this recipe?

For authentic Southern cornbread, it’s best to use stone-ground cornmeal. However, any type of cornmeal will work. Keep in mind that the coarser the grind, the more textured your cornbread will be.

Can I add anything else to this cornbread recipe for extra flavor?

Absolutely. This basic cornbread recipe can be a canvas for many additions. Consider adding jalapeños or cheddar cheese for a savory kick, or blueberries or honey for a sweet twist.

How do I know when my cornbread is done?

Your cornbread is done when it’s golden brown on top and a toothpick inserted in the center comes out clean. Be careful not to overcook it, or it might become dry.

How should I store leftover cornbread?

Leftover cornbread should be covered tightly and stored at room temperature for up to two days or in the fridge for up to a week. To reheat, warm it in the oven or toaster oven for best results.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free flour blend in place of regular flour. Be sure to also ensure your cornmeal is certified gluten-free if needed.