Cast Iron Cornbread
Cast Iron Cornbread is a Southern staple that delivers comfort in every bite. Baked in a hot cast iron skillet, this cornbread comes out with a beautifully crispy crust and a tender, moist interior. Made with simple ingredients like stone-ground cornmeal and buttermilk, it’s a quick and easy addition to any meal.
Whether you’re pairing it with a Beef Stew, Cowboy Soup, or just enjoying it with a pat of butter, this cornbread is sure to become a favorite in your kitchen.
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Growing up, my mom made homemade cornbread for supper almost every night! I loved eating her beans & cornbread. A big bowl of pinto beans, or as we call them in Kentucky, soup beans, with a big chunk of cornbread and some sauerkraut and I was in hog heaven! My parents loved crumbling cornbread into buttermilk—I was never brave enough to try that, though! Mom always used self-rising cornmeal and added some regular milk, no sour cream or butter, and greased the cast-iron skillet with vegetable oil. I think this recipe is the perfect balance of her original recipe, but fixed the best way for me! This isn’t a sweet cornbread; she always said folks around here wouldn’t dare put sugar in it!
Different Types of Cornmeal:
Stone-ground cornmeal and yellow cornmeal can generally be used interchangeably in recipes. However, there are some differences to keep in mind:
- Texture: Stone-ground cornmeal is typically coarser and has a more rustic texture, while regular yellow cornmeal is finer.
- Flavor: Stone-ground cornmeal often retains more of the corn’s natural oils and flavor, giving it a richer taste.
What you’ll love about this Cast Iron Cornbread Recipe:
Recipe Ingredients
You’ll need the following ingredients to make this basic Buttermilk Cornbread Recipe:
- Stone-ground cornmeal- You can also use yellow cornmeal instead.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Eggs
- Sour cream
- Buttermilk
- Vegetable oil
- Salted butter (for the skillet)- Some use bacon fat/bacon grease instead. If you’re feeling the bacon, by all means use it!
INGREDIENT NOTES:
- Cornmeal: Using stone-ground cornmeal gives the cornbread a hearty texture and rich flavor. I used Weisenberger Bolted White Corn Meal for this recipe, which has beautiful flecks of orange that add character and flavor to the bread. It’s made in KY.
- Sour Cream: This adds moisture and a slight tang, making the cornbread extra tender. I prefer the full fat variety.
- Cast Iron Skillet: Preheating the skillet before adding the batter ensures a crispy, golden crust.
HOW TO MAKE CAST IRON CORNBREAD STEP-BY-STEP
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat the oven to 450 degrees F with the 10-inch cast iron skillet inside. This will help create a crispy crust on the cornbread.
STEP 2: In a large bowl, whisk together the stone-ground cornmeal, all-purpose flour, baking powder, baking soda, and salt.
STEP 3: In another bowl, beat the large eggs, then whisk in the sour cream and buttermilk until well combined.
STEP 4: Stir the wet ingredients into the dry ingredients until just combined. Add the vegetable oil and stir until incorporated.
STEP 5: Carefully remove the hot skillet from the oven. Add the butter and swirl it around to coat the bottom and sides of the skillet as it melts.
STEP 6: Pour batter into the hot, buttered skillet. Bake until the top is golden brown and a toothpick inserted into the center comes out clean.
STEP 7: Let the cornbread cool in the skillet for 5 minutes before slicing and serving. Place a tablespoon of butter or two, on the top of the cornbread. Top with a drizzle of honey or maple syrup for just the right amount of sweetness.
PRO TIP:
For a sweeter version of this cast iron skillet cornbread, consider adding a tablespoon of honey or sugar to the batter before baking.
Storage and Reheating
Storage: Store leftovers in the refrigerator in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: Reheat slices in the microwave or warm them in a skillet over low heat. You can also wrap slices in aluminum foil and warm them in a low oven.
Additions & Substitutions
ADDITIONS:
- Cheese: Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy twist.
- Jalapeños: Stir in some chopped jalapeños for a spicy kick.
- Corn Kernels: Fold in 1/2 cup of corn kernels for added texture and flavor.
SUBSTITUTIONS:
- Buttermilk: If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
- Vegetable Oil: Substitute with melted butter for a richer flavor.
What Can I Serve with this Cornbread in Skillet?
This cornbread is super versatile and goes great with hearty soups, stews, and anything off the BBQ. It’s also perfect alongside a simple green salad or a bowl of chili for a quick, easy meal!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this easy cornbread recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Cast Iron Cornbread
Equipment
Ingredients
- 2 cups stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 tablespoons salted butter for the skillet
Instructions
- Preheat oven to 450°F with the 10″ cast iron skillet inside.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then whisk in sour cream and buttermilk.
- Stir the wet ingredients into the dry ingredients until just combined. Add oil and stir to incorporate.
- Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides as it melts.
- Pour the batter into the hot, buttered skillet.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the skillet for 5 minutes before slicing and serving.
