Cast Iron Skillet Cornbread with a pad of butter in the middle
Bread, Christmas, Fall, Soup, Thanksgiving

Cast Iron Skillet Cornbread

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Cast iron skillet cornbread is a southern staple and a must-have alongside any bowl of chili! Tender and savory with crunchy edges, you will quickly fall in love with this easy recipe!

There are some recipes from my childhood that were staples and that can instantly bring me back to a moment in time. And I love them for that. This cast iron skillet recipe is one of them!

My mom has so many different cast iron skillets, and they are all so old! Like I am talking about my great grandmother’s skillets that we were using on a regular basis for making cornbread growing up. She also had these fun corn-shaped and mini bundt muffin cast iron pans that she would make cornbread into too that I loved!

2 slices of Cast Iron Skillet Cornbread with honey butter on top

That is the beauty of cast iron. IT LASTS FOREVER! And the older and more seasoned it is, the better!

There is no other way to cook cornbread than in a cast iron. Period.

So today I am going to walk you through step by step of how my mom made and now I make old fashion southern cornbread!

What Ingredients Are Needed?

The good thing about cornbread is it is a simple basic recipe. Requiring just a couple pantry staples such as:

  • Self Rising Buttermilk Cornmeal Mix
  • Buttermilk
  • Oil
  • Egg
  • Bacon Grease
milk, cornmeal, oil, and eggs in separate clear bowls on a white table

How to Make Your Own Buttermilk

I never keep buttermilk in my fridge. So for those recipes that call for it, I just make my own!

For 1 cup of buttermilk, you will need just shy of 1 cup of whole milk and about a tablespoon of vinegar (to give you 1 cup in total). Let it sit for about 5 minutes. Use as directed in the recipe.

Whalaa! You know have your own buttermilk!

Where Can I Buy or How Do I Get Bacon Grease for This Recipe?

No proper southern home is complete without a mason jar of bacon grease in the fridge. I don’t use it for anything but cornbread, but you bet I have a full quart jar in my fridge always! 😉

If you don’t have bacon grease, buy a pound of bacon, fry it up in a skillet to eat for breakfast, or have for any recipe, drain the drippings into a glass jar and done!

You know have bacon grease. Keep covered and stored in the fridge – well – for forever 🙂

3 slices of Cast Iron Skillet Cornbread

How to Make Cast Iron Skillet Cornbread from Scratch

  1. Preheat the oven to 500 degrees. Place a cast iron skillt in the oven while it preheats. This is super important! You need the skillet to be smoking hot!
  2. In a large bowl, mix all ingredients together gently with a spatula.
  3. Once the oven is heated, remove the hot skillet from the oven. Add 1 tablespoon of bacon grease. Let melt. Pour the cornbread mixture right over top in the hot skillet.
  4. Place back in the oven and bake for 30 minutes.
  5. Remove and enjoy with chili, butter or honey butter!
Is cornbread better in a cast iron skillet?

In my opinion, yes it is! A crucial part of this recipe is to place the skillet in the oven while heating up, to be piping hot when you pour the cornbread batter inside. A well-seasned skillet is thick and heavy enough to reach the temperature needed to cook cornbread properly. Resulting in a crispy crunchy edge and soft interior!

Why does my cornbread stick to my cast iron skillet?

You have not put enough grease in it beforehand. Do not use cooking spray. Once you have removed the skillet from the oven, place 1-2 tablespoons of bacon grease in the hot hot skillet and then pour in the cornbread batter directly on top. This will prevent and ensure no sticking!

Do I use yellow or white cornmeal for cornbread?

It doesn’t matter – either works. The yellow color the cornbread gets is more from the eggs than the cornmeal.

More Bread Recipes

Soup Recipes Perfect to Pair with Cast Iron Skillet Cornbread!

cast iron skillet cornbread with honey, plated, and butter next to it
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cast iron skillet cornbread with honey, plated, and butter next to it

Cast Iron Skillet Cornbread


  • Author: Heather
  • Total Time: 40 minutes
  • Yield: 8 slices 1x

Description

Cast iron skillet cornbread is a southern staple and a must-have alongside any bowl of chili! Tender and savory with crunchy edges, you will quickly fall in love with this easy recipe!


Ingredients

Scale
  • 2 Cups Martha White Self Rising Buttermilk Cornmeal Mix
  • 1 1/3 Cups Buttermilk
  • 1/4 Cup Oil
  • 1 Egg
  • 12 Tablespoons Bacon Grease

Instructions

  1. Preheat the oven to 500 degrees. Place a cast iron skillet in the oven while it preheats. This is super important! You need the skillet to be smoking hot!
  2. In a large bowl, mix all ingredients together gently with a spatula.
  3. Once the oven is heated, remove the hot skillet from the oven. Add 1-2 tablespoons of bacon grease. Let melt. Pour the cornbread mixture right over top in the hot skillet.
  4. Place back in the oven and bake for 30 minutes.
  5. Remove and enjoy with chili, soup, butter, or honey butter!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 231
  • Sugar: 2 g
  • Sodium: 519.2 mg
  • Fat: 11.1 g
  • Carbohydrates: 27.8 g
  • Fiber: 2.4 g
  • Protein: 5 g
  • Cholesterol: 29.3 mg

Keywords: Cast Iron Skillet Cornbread

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