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Southern Style Cast Iron Skillet Cornbread.
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5 from 4 votes

Southern Style Cast Iron Skillet Cornbread

Southern style cast iron skillet cornbread is a delicious and easy-to-make comfort food that is perfect for any occasion, especially the busy holiday season. This recipe uses simple ingredients and a cast-iron skillet to create a cornbread that is moist, flavorful and has a crispy crust.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Bread
Cuisine: American, Southern
Servings: 8 servings
Calories: 223kcal

Equipment

  • 10 inch cast iron skillet

Ingredients

  • 1 ¼ cups (10 ounces) buttermilk (See Tip 1)
  • 4 Tablespoons (½ stick, 2 ounces) unsalted butter, melted
  • 2 large eggs
  • 1 cup (5 ounces) yellow cornmeal
  • 1 cup (5 ounces) all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 1 Tablespoon baking powder
  • ½ Tablespoon vegetable oil

Instructions

  • Preheat oven to 425°F. Place cast iron skillet in the oven when it reaches temperature.
  • While the cast iron skillet is preheating, add the melted butter to the buttermilk. Then, whisk in the eggs. Set aside. (See Tip 2)
  • Whisk together the cornmeal, flour, sugar, salt, and baking powder.
  • Add the wet ingredients to the dry ingredients. Stir just until combined. (See Tip 3)
  • Remove the skillet from the oven. Brush the bottom and sides with the vegetable oil. (See Tip 4)
  • Pour the cornbread batter into the prepared skillet. Bake in a preheated 425°F oven for 25 to 30 minutes or until golden brown. Remove from the oven and allow to cool slightly before serving.
  • Yield: 8 servings. (See Tip 5)

Video

Notes

  1. If you don't have buttermilk, you can substitute as follows. Add one tablespoon and ¾ teaspoon of white vinegar to a measuring cup. Add enough milk to equal 1 ¼ cups. Allow to sit for 10 minutes.
  2. When you add the melted butter to the buttermilk, the butter may clump somewhat. Don't worry about this; it will melt again in the oven.
  3. I like to use a large measuring cup (8-cup) when I make the cornbread batter. The measuring cup has a handle, making transferring the batter to the hot cast iron skillet easy.
  4. May substitute butter or bacon grease for the vegetable oil.
  5. Leftovers can be stored at room temperature in an airtight container for up to two days.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 367mg | Potassium: 308mg | Fiber: 2g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 0.4mg | Calcium: 121mg | Iron: 2mg