If you’re looking for the kind of dish that brings your family running to the kitchen, you need this Cast Iron Skillet Cornbread in your life.

Say hello to your new favorite fall side dish. It’s warm, fluffy, and bursting with all the rich and cozy flavors we crave this time of year.

I don’t know about you, but cornbread has always been one of those comforting dishes that brings me right back to my childhood.

This easy skillet version is fool-proof and comes together in under 45 minutes, with all the mouth-watering flavor of the best cornbread you’ve ever had.

Made with Bob’s Red Mill Ground Cornmeal, this Cast Iron Skillet Cornbread is packed with whole grains and fiber, and can easily be made gluten-free.

All you need is an 8-10 inch cast iron skillet (hence the name) or an 8-9 inch cake pan to bake this homemade cornbread to perfection.

You probably already have most of the ingredients at home, which makes this cozy side dish a breeze to whip up.

So, grab your favorite apron and let’s get cooking!

Cornbread Ingredients

This delicious fall favorite requires some key ingredients that you may already have laying around:

Cornmeal. To get that signature flavor we all know and love, you will need coarsely ground cornmeal. I love using Bob’s Red Mill, but feel free to use any kind you like.
All-purpose flour. This helps to achieve the ideal texture, as flour makes the bread less crumbly and gives it a lighter feel and taste. For gluten-free cornbread, you can swap this out for your favorite gluten-free version.
Granulated sugar. Now, the sugar in this dish is optional, but it’s a traditional add-in that I highly recommend for the best flavor. Granulated sugar adds a subtle sweetness to this dish, and many will say this is the secret to the perfect cornbread.
Buttermilk. This is essential for enhancing the rich flavor of the cornbread and adding a mouth-watering creaminess. You can use whole buttermilk or reduced-fat buttermilk, it’s totally up to you.
Butter. Not only does this make the dish extra soft and fluffy, but it also adds a richness that guarantees to make your friends and family swoon.

How to Make Cast Iron Skillet Cornbread

All you need is a cast iron skillet or cake pan, and this Cast Iron Skillet Cornbread comes together with ease. Just follow these simple steps:

Preheat your oven to 400°F, then heat your skillet or pan by placing it in the oven while you prepare the batter. There is enough butter in the cornbread so that the cornbread shouldn’t stick, but you can always lightly grease your pan with butter before sticking it in the oven to be sure.
Melt butter in a saucepan or microwave, then let it cool. You want it to be melted (but not hot) when you pour it into the pan.
In a large bowl, add the cornmeal, flour, sugar, salt, baking powder, and baking soda. Then, gently whisk to combine.
Make a well in the center of the flour mixture. Add the eggs, buttermilk, and melted butter to the well. Note that if your butter is too hot, it will begin to scramble your eggs. Therefore, it’s essential to let the butter cool first.
Whisk it all together until there is no dry flour left. This will probably take you whisking about 10-12 times. It’s okay if the batter is a little clumpy, just be careful not to over-mix.
Carefully open the oven and pour your batter into the already-hot pan. (It will sizzle. That’s good!) You might need to hold the top of the bowl with one hand and use a whisk or spatula to get all of the batter in. Just be careful, as the pan is obviously hot. Pro Tip: Try your best to do this quickly, so you don’t let all of the heat out of the oven. If you need to, you can remove the pan from the oven, close the oven door, pour your batter, then return the pan from the oven.
Bake for 20-25 minutes until the edges are nice and golden. A toothpick should be able to come out of the center clean.
If the outside edges get too brown, flip the bread onto a cutting board. The pan is hot, and it will continue to cook your bread if it’s left inside.
Let cool for 10-15 minutes before serving. Enjoy!

Recipe Tips

Here are some of my top tips and tricks for making the best cast iron skillet cornbread:

Put away your electric mixer when making this dish. Because of how easy it is to accidentally over-mix with an electric mixer, you’re better off mixing your batter by hand. It’s well worth the effort!
Consider your sugar options to be flexible. Most traditional cornbread recipes have ¼ cup sugar for every cup of flour and cup of cornmeal. However, you can use less if you want to. This is entirely based on preference.
Try adding creamed corn to the batter to give the cornbread a more varied texture, as well as an extra boost of corn flavor.
If you like a bit of a kick, try adding some finely chopped jalapeño peppers to your batter. The flavors compliment one another beautifully and it’s a great way to add some heat.
If you’re a lover of all things cheesy, try adding a handful of cheddar cheese to the batter.

How to Store Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread is one of my favorites to keep on the countertop during the cooler months for a delicious, grab-and-go snack or easy side dish.

To store, make sure your cornbread has cooled completely, then seal it in an airtight storage bag or container.

You can leave it on the kitchen countertop for up to 3 days, or you can refrigerate it for longer storage. In the fridge, it will keep for up to 5 days.

Cornbread also freezes really well, so you can store it in the freezer for up to 3 months.

To reheat frozen cornbread, let it thaw overnight in the fridge. Then, simply preheat your oven to 350°F and wrap your thawed bread in aluminum foil. Finally, place it in an oven-safe dish and reheat for about 15 minutes.

What to Serve with Cast Iron Skillet Cornbread

Almost anything tastes great with a slice of this fluffy homemade cornbread. If you’re looking for some inspiration, here are a few of my favorites ways to serve cornbread:

Topped with honey. If you like your cornbread on the sweeter side, try serving it with a drizzle of raw honey on top. It adds the perfect touch of sweetness.
With buttered veggies. Warm cornbread is the perfect side dish for a plate full of steamed and buttered veggies. Some of my favorite choices include broccoli, carrots, zucchini, and green beans.
Alongside barbecue. When it comes to barbecue, cornbread is a classic side dish. Try serving your cornbread with some pulled pork or chicken and collard greens.
With soups and stews. Cornbread is particularly delicious paired with a good soup or stew. The texture is perfect for dipping and sopping up those last, scrumptious drops. Try pairing this dish with my Fiesta Quinoa Soup or this Vegetarian Chili.

Frequently Asked Questions

Below you will find some of the most frequently asked questions about this delicious cornbread:

Is cornbread healthy?

Cornbread is full of essential nutrients, fiber, and whole grains, so it’s definitely a solid way of getting your carbs in. That being said, there is a good amount of butter and fat involved, so it’s best to enjoy this tasty dish in moderation.

What is the difference between corn flour and cornmeal?

Great question! While both corn flour and cornmeal are made from milled corn, they each have an entirely different texture. Corn flour is fine and smooth, while cornmeal is on the grittier side.

Most cornbread recipes will require you to use cornmeal, as this is where you get that signature gritty texture.

When should I eat my cornbread?

It’s no secret that cornbread tastes the best fresh out of the oven. That being said, I always recommend enjoying it immediately — or as close to immediately as possible — after it has cooled.

However, if you find yourself with leftovers, you can store them on the counter for up to 3 days or in the fridge for 5 days.

How do you prevent cornbread from crumbling?

If your cornbread is coming out crumbly, then you might be using too much cornmeal. The flour in this recipe offsets the crumbly nature of the cornmeal, so make sure to double check your measurements.

As long as you follow this recipe, you should come out with perfect cornbread every time.

More Healthy Bread Recipes

Looking for some healthy bread recipes to try this season? Here are some of my favorites:

Cast Iron Skillet Cornbread

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Author: Elizabeth Rider
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Bake
Cuisine: American

Print Recipe

Description

Cast Iron Skillet Cornbread is the perfect side dish for fall. It’s fluffy, delicious, and comes together in under 45 minutes. You can adjust the sweetness of this recipe depending on your preference. This cornbread is only slightly sweet because I reduced the sugar to 1/4 cup. Add 1/2 cup sugar total for a sweeter cornbread, and up to 1 cup sugar for an even sweeter cornbread.

Ingredients

Units Scale

1 cup coarsely ground cornmeal (I used Bob’s Red Mill)
1 cup all-purpose flour (sub gluten-free all-purpose flour, if desired)
1/4 cup granulated sugar (see note above; omit if desired, but it’s traditional)
1/2 teaspoon kosher salt or Real Salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk (whole buttermilk and reduced-fat buttermilk both work)
2 eggs
8 tablespoons unsalted butter, melted

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Instructions

Preheat your oven to 400°F, then heat your skillet or pan by placing it in the oven while you prepare the batter. There is enough butter in the cornbread so that the cornbread shouldn’t stick, but you can always lightly grease your pan with butter before sticking it in the oven to be sure.
Melt butter in a saucepan or microwave, then let it cool. You want it to be melted (but not hot) when you pour it into the pan.
In a large bowl, add the cornmeal, flour, sugar, salt, baking powder, and baking soda. Then, gently whisk to combine.
Make a well in the center of the flour mixture. Add the eggs, buttermilk, and melted butter to the well. Note that if your butter is too hot, it will begin to scramble your eggs. Therefore, it’s essential to let the butter cool first.
Whisk it all together until there is no dry flour left. This will probably take you whisking about 10-12 times. It’s okay if the batter is a little clumpy, just be careful not to over-mix.
Carefully open the oven and pour your batter into the already-hot pan. (It will sizzle. That’s good!) You might need to hold the top of the bowl with one hand and use a whisk or spatula to get all of the batter in. Just be careful, as the pan is obviously hot. Pro Tip: Try your best to do this quickly, so you don’t let all of the heat out of the oven. If you need to, you can remove the pan from the oven, close the oven door, pour your batter, then return the pan from the oven.
Bake for 20-25 minutes until the edges are nice and golden. A toothpick should be able to come out of the center clean. If the outside edges get too brown, flip the bread onto a cutting board. The pan is hot, and it will continue to cook your bread if it’s left inside.
Let cool for 10-15 minutes before serving. Enjoy!