This cast iron skillet cornbread is the perfect southern side dish! It is light, fluffy, delicious, and not too sweet!
What are the benefits of cooking cornbread in cast iron?
For me, there is no other way to bake cornbread! The cast iron skillet adds a beautiful crispiness to the outer edge of the cornbread that reminds me of home. At 12 my mom’s friend Betsy taught me how to make cornbread. She put oil down in the pan, I heard the sizzle as the batter hit the hot oil, and I knew this was going to be the best cornbread I had ever eaten! Betsy’s recipe involved vegetable oil and a jiffy packet, so not something I am willing to make my family now. But this cast iron skillet cornbread is just about perfect to me! The other huge benefit of cooking in cast iron is the clean up! By putting oil in the pan and heating it in your oven, you are preheating and pre seasoning your pan! The cornbread flips right out of the skillet!
Reminder: THIS CORNBREAD IS NOT SWEET!
I feel the same exact way about sweet cornbread as I do sweet collard greens… NOPE! If you want to make some delicious and healthy collard greens check out my recipe!
What is cornmeal?
Cornmeal is dried corn ground up into flour. The differences come in the coarseness that the corn is ground to. The finer the grind the more quickly the corn meal will absorb water. If the corn is ground to course, or courser than course, it will typically be used for grits, or polenta. These are stewed dishes that result in a thick porridge like substance. I have an amazing GRITS recipe if you want to try it out! If the corn is ground to a medium or fine coarseness then it will, mostly, be used in baking for quick absorption.
Can I prep this ahead of time?
Absolutely! Cornbread will stay good on the counter for 1-3 days, in the fridge for about 5 days, and about 3 months in the freezer. When I make cornbread for Thanksgiving I make two batches! The first batch I make about a week in advance and the second I make Thanksgiving day. I use the first batch of cornbread for CORNBREAD STUFFING and the second for eating with dinner! This cornbread also comes together quickly, so it makes a great weekday meal side!
What equipment do I need to cook cast iron skillet cornbread?
Most of these are suggestions but some, like the cast iron skillet, are non-negotiable.
- Cast iron skillet, 10 or 12 inch diameter (I use 12)
- Medium mixing bowl
- 4 cup measuring cup, or small bowl
- Measuring spoons and cups
- Danish dough whisk, or regular whisk and wooden spoon
- Fork, for beating the egg
- Cooling rack
Why do I need to let the mixture rest before adding it to the hot skillet?
In this recipe, I say you should wait 5 minutes after combining the wet and dry ingredients, before pouring it into the hot skillet. This allows the baking soda and buttermilk to react and allow a better rise in the oven. The thickness of your cornbread will also depend on the size of your skillet. A 10 inch skillet will result in a thicker piece of cornbread. Whereas a 12 inch skillet will result in a thinner piece.
What should I eat with cast iron skillet cornbread?
Honestly, anything and everything! You can top it with butter, honey, or honey butter. You can eat it as a snack throughout the day. I often add it to meals I want to bulk up. Most often I serve it at dinner, but always at holiday meals! Thanksgiving and New Years, just to name a few! In a Southern home, cornbread is a staple! You can check out my entire Thanksgiving menu HERE! PRO TIP: Cornbread, a vegetable, and a protein will make an excellent meal any time of day!
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp avocado oil
- 1½ cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cups buttermilk
- ½ cup whole milk
- 1 egg
Instructions
1.Firstly, pour 3 tbsp of avocado oil in a 10-12 inch cast iron skillet and place it in a cool oven.
2. Start preheating your oven to 425 F.
3. Secondly, put a small saucepan on the stove top over low heat, with 3 tbsp of unsalted butter. The goal is to fully melt the butter but not brown it, or burn it. Once the butter is melted turn off the heat until step 8.
4. In a medium sized bowl, whisk together, until well combined, cornmeal, flour, sugar, salt, baking powder, and baking soda. These are your dry ingredients.
5. In a separate bowl, I usually use a 4 cup measuring cup, measure out the buttermilk and whole milk. These are your wet ingredients.
6. Crack one egg into the wet ingredients and whisk to combine. Typically, I use a fork for this step.
7. Pour the wet ingredients into the dry ingredients and use a wooden spoon, or danish dough whisk, to combine all ingredients.
8. Pour in the melted butter and stir to combine. It is important that the egg be fully incorporated in the batter before adding the warm butter, you do not want to end up with scrambled eggs in your cornbread!
9. Allow the mixture to sit for at least 5 minutes before pouring it into the hot skillet. This allows the buttermilk and baking soda to react!
9. When the oven is preheated, and the mixture has rested, pour the batter into the hot oil. The batter will start to sizzle, this is the magical part!
10. Allow the cornbread to bake for 20-25 minutes, or until the center is no longer wobbly.
11. Remove the skillet from the oven and let the cornbread rest for 10 minutes in the skillet. Finally flip the cornbread onto a cooling rack. If you wait until the bread is cooled to try to remove it from the pan the cornbread will stick.
11. Serve hot with a pad of butter on top and enjoy!
Cast Iron Skillet Cornbread
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp avocado oil
- 1½ cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cups buttermilk
- ½ cup whole milk
- 1 egg
Instructions
1.Firstly, pour 3 tbsp of avocado oil in a 10-12 inch cast iron skillet and place it in a cool oven.
2. Start preheating your oven to 425 F.
3. Secondly, put a small saucepan on the stove top over low heat, with 3 tbsp of unsalted butter. The goal is to fully melt the butter but not brown it, or burn it. Once the butter is melted turn off the heat until step 8.
4. In a medium sized bowl, whisk together, until well combined, cornmeal, flour, sugar, salt, baking powder, and baking soda. These are your dry ingredients.
5. In a separate bowl, I usually use a 4 cup measuring cup, measure out the buttermilk and whole milk. These are your wet ingredients.
6. Crack one egg into the wet ingredients and whisk to combine. Typically, I use a fork for this step.
7. Pour the wet ingredients into the dry ingredients and use a wooden spoon, or danish dough whisk, to combine all ingredients.
8. Pour in the melted butter and stir to combine. It is important that the egg be fully incorporated in the batter before adding the warm butter, you do not want to end up with scrambled eggs in your cornbread!
9. Allow the mixture to sit for at least 5 minutes before pouring it into the hot skillet. This allows the buttermilk and baking soda to react!
9. When the oven is preheated, and the mixture has rested, pour the batter into the hot oil. The batter will start to sizzle, this is the magical part!
10. Allow the cornbread to bake for 20-25 minutes, or until the center is no longer wobbly.
11. Remove the skillet from the oven and let the cornbread rest for 10 minutes in the skillet. Finally flip the cornbread onto a cooling rack. If you wait until the bread is cooled to try to remove it from the pan the cornbread will stick.
11. Serve hot with a pad of butter on top and enjoy!
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