Cast Iron Cornbread
Cast Iron Cornbread is a Southern favorite with a crispy crust and moist, tender center. Made with stone-ground cornmeal and buttermilk, it’s a quick, easy side for any meal.
Whether you’re pairing it with a BBQ beans with hamburger meat, Beef Stew, Cowboy Soup, 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! If you want a sweet cornbread, try our Jalapeño Cornbread.
Different Types of Cornmeal:
Stone-ground cornmeal and yellow w 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.
FAQs for this Cornbread in Cast Iron Skillet:
Can I use regular cornmeal instead of stone-ground?
Yes, but stone-ground cornmeal provides a heartier texture and flavor. Regular cornmeal will work if that’s what you have on hand.
Do I have to use a cast iron skillet?
A cast iron skillet is ideal for this recipe because it gives the cornbread a crispy crust, but you can also use a baking dish if needed.
Can I make this cornbread ahead of time?
Yes, you can make the cornbread ahead of time and store it in an airtight container. Reheat before serving for the best texture.
How do I prevent my cornbread from sticking to the skillet?
Preheating the skillet and generously buttering it before adding the batter will help prevent sticking.
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 Soup 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.
Notes
Nutrition
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I LOVE this cornbread. It’s so easy to make and I love that it’s not overly sweet like some cornbread recipes are. My favorite part is the crispy crust that the cast iron gives the bread. I served it with chili and everyone loved it.