Cast Iron Skillet Cornbread
There's something magical about cornbread baked in cast iron. The edges get impossibly crispy while the center stays tender and moist. This is the kind of cornbread that converts non-believers – slightly sweet, incredibly buttery, and with that signature golden crust that only cast iron can deliver.
📝 Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/3 cup melted butter, cooled slightly
- 1 large egg
- 4 tablespoons butter for the skillet
- Honey Butter: 1/2 cup softened butter + 2 tbsp honey
👨🍳 Instructions
1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). The hot skillet is the secret to those crispy edges!
2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3
In another bowl, whisk together the buttermilk, melted butter, and egg. Pour the wet ingredients into the dry and stir just until combined. Don't overmix – some lumps are fine!
4
Carefully remove the hot skillet from the oven. Add 4 tablespoons of butter and swirl to coat the bottom and sides completely.
5
Pour the batter into the sizzling butter – you should hear it sizzle! Smooth the top gently with a spatula.
6
Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
7
While baking, make honey butter by mixing softened butter with honey until fluffy.
8
Let cool 5 minutes, slice into wedges, and serve warm with a generous pat of honey butter. Heaven!
🍯 Cornbread Secrets
- Hot skillet is essential – it creates that restaurant-quality crust.
- No buttermilk? Add 1 tbsp vinegar to regular milk and let sit 5 minutes.
- For extra corn flavor: Add 1/2 cup fresh or frozen corn kernels.
- Make it savory: Add jalapeños, cheddar cheese, or crumbled bacon!