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.
- 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
- 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!
Keywords: cast iron skillet cornbread, homemade cornbread, cornbread, fall side dish