Easy Cast Iron Skillet Cornbread
There is nothing quite like a golden round of cast iron skillet cornbread arriving at the table still warm from the pan. This buttermilk skillet cornbread bakes up with a deeply crisp, golden crust — the kind only searing-hot cast iron can give — and a soft, tender crumb inside, flecked with sweet corn flavour. It is the perfect autumn side: equally at home next to a bowl of beef stew, a pot of chilli, or the Thanksgiving turkey.
The secret is the skillet itself. Preheating the pan with bacon drippings until it is nearly smoking means the batter hits the pan with a sizzle, instantly forming that shattering bottom crust while the inside stays moist. Ten minutes of prep, 25 minutes in the oven, and you are slicing wedges straight from the skillet with a slab of honey butter melting over the top. No mixer, no fuss, one pan to wash.
What You’ll Need
A 10- to 12-inch cast iron skillet is the whole point of this recipe — it preheats ripping hot, goes straight into the oven, and gives you that unbeatable crisp crust. If you don’t have one yet, see our guide to the best cast iron skillets to pick the right one. A solid, affordable choice is the Lodge 12-inch cast iron skillet — pre-seasoned and ready to cook with.
- 10–12 inch cast iron skillet (oven-safe handle)
- Large mixing bowl and whisk
- Spatula or wooden spoon
- Oven mitts (the handle gets ripping hot)
- Cooling rack (optional)
Ingredients
Serves 8 · Prep: 10 min · Cook: 25 min · Total: 45 min (includes skillet preheat)
- 3 tbsp bacon drippings (or unsalted butter / neutral oil)
- 1½ cups (210g) fine or medium stone-ground yellow cornmeal
- 1 cup (125g) plain all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp fine sea salt (or kosher salt)
- 2 large eggs, at room temperature
- 1½ cups (360ml) full-fat buttermilk
- ¼ cup (60g) unsalted butter, melted and slightly cooled
- Soft butter and honey, for serving
Instructions
1. Preheat the oven and the skillet. Set the oven to 425°F (220°C). Add the bacon drippings to the cast iron skillet and place it in the oven while it heats — the skillet needs a full 10 minutes in the hot oven so it is properly ripping hot. This is the step that builds the crust. 2. Whisk the dry ingredients. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, bicarbonate of soda, and salt until evenly combined. 3. Whisk the wet ingredients. In a separate bowl or large jug, whisk the eggs, then whisk in the buttermilk and the melted butter until smooth. 4. Combine — but don’t overmix. Pour the wet ingredients into the dry and stir with a wooden spoon just until no dry pockets remain. A few small lumps are fine. Overmixing is the fastest way to tough, dense cornbread. 5. Sizzle and pour. Carefully remove the screaming-hot skillet from the oven (oven mitts on — the handle is lethal) and set it on a heatproof surface. It should be hot enough that the fat shimmers. Pour the batter in: it should sizzle loudly on contact. Smooth the top quickly with the back of a spoon. 6. Bake. Return the skillet to the oven and bake 22–25 minutes, until deeply golden on top, the edges pull slightly away from the pan, and a skewer inserted in the centre comes out with a few moist crumbs. 7. Rest and serve. Cool in the skillet for 10 minutes — the crust sets up and the wedges release cleanly. Cut into 8 wedges and serve warm from the pan with soft butter and a drizzle of honey.
Tips for the Best Cast Iron Skillet Cornbread
- Get the skillet truly hot. Ten minutes in the preheating oven, until the fat shimmers and just starts to smoke — that sizzle on contact is what forms the crisp, golden crust. A lukewarm skillet gives you a pale, soft bottom.
- Don’t overmix the batter. Stir just until the flour disappears. Cornbread has no gluten structure to hide behind, so overworking it makes it dense and crumbly instead of tender.
- Use real buttermilk. Full-fat buttermilk’s acidity reacts with the bicarbonate of soda for lift and adds the classic tangy flavour. No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1½ cups of whole milk and rest 5 minutes — it works in a pinch.
Variations
- Jalapeño-cheddar: fold in 1 diced jalapeño (seeds removed for less heat) and 1 cup of shredded sharp cheddar with the wet ingredients.
- Honey butter: warm ¼ cup butter with 2 tablespoons of honey until melted, and brush generously over the hot cornbread before serving.
- Southern-style (no sugar): leave out the sugar entirely for the traditional savoury version — crumble it into stews and chilli.
- Maple-walnut: swap the sugar for 3 tablespoons of maple syrup and fold in ½ cup of toasted chopped walnuts.
FAQs
Do I really need a cast iron skillet? You can bake cornbread in a regular cake tin, but you will miss the whole point: the searing-hot cast iron gives the deep golden, almost crunchy crust that makes skillet cornbread famous. If you bake regularly, a cast iron skillet earns its place — see our best cast iron skillets guide.
Why did my cornbread come out dry and crumbly? Two usual suspects: overbaking or overmixing. Start checking at 20 minutes, and stir the batter only until it just comes together. Also measure the cornmeal by spooning it into the cup rather than scooping — a packed cup adds too much.
Can I make it ahead of time? Yes. Bake it the day before, cool completely, wrap tightly, and keep at room temperature. Warm wedges in a 350°F (175°C) oven for 8–10 minutes — the crust crisps right back up.
How should I store leftover cornbread? Room temperature, wrapped airtight, for up to 2 days. For longer, slice into wedges, wrap individually, and freeze for up to 3 months; thaw at room temperature or toast from frozen.
More from the skillet: For dessert, try our cast iron skillet apple crisp — the perfect follow-up to this cornbread — or start the day with our cast iron skillet breakfast hash.
