This post contains affiliate links.
There’s nothing better to warm up with on a cold night beside a bowl of hearty soup with a big slice of cornbread on the side! Talk about the ultimate comfort food! Just thinking about it makes me feel all warm and cozy inside.
But cornbread isn’t just for comfort food on cold nights. It’s also a satisfying pair served alongside some BBQ, chicken and veggie plates, or drizzled with honey for a tasty snack all on its own! Really, you can enjoy it with whatever your heart desires. The possibilities are endless!
When it comes to making cornbread, there is one thing to keep in mind though. The absolute best cornbread is almost always made in a preheated cast iron skillet. This is the secret to getting that nice crisp, crunchy edge on the cornbread.
Of course, there are a few other ways that cornbread can be prepared. But this one seems to be the most beloved overall, and it’s really, really easy to do! This is one of my top favorites, especially drizzled with some of that honey I mentioned a minute ago. Here’s how I make this classic, satisfying, and scrumptious Cast Iron Cornbread.
Cornbread Equipment
For this classic cast iron cornbread recipe, I don’t need any special or complicated equipment. I just need to grab a few common kitchen tools, a skillet, and I’m good to go! Here’s what I use:
- 9-Inch cast iron skillet
- Measuring Cup
- Measuring spoons
- Glass mixing bowl
- Silicone spatulas
- Silicone pastry brush
- Blending whisk
Classic Cornbread Ingredients
Once the tools and utensils are rounded up, it’s time to break out the simple cornbread ingredients. Nothing special is required here either, like I said, this is an easy, simple, and classic recipe. Here are my classic cornbread ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
¼ cup vegetable oil - 1 cup whole milk
- Honey
How to Make Cornbread in a Cast Iron Skillet
Now let’s move on to making and baking this tasty treat! It’s a super simple and easy process so let’s jump right on in. Here’s how I make this classic cast iron cornbread:
- First, gather the ingredients and preheat the oven to 400°F and position a rack in the middle of the oven. Place a 9-inch cast iron skillet in the oven and allow it to heat up for about 7-8 minutes.
- Next, in a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt with a blending whisk.
- Make a well in the center of the dry ingredient mixture and pour in the vegetable oil.
- Then, crack the large egg into the center of the well.
- Next, pour the whole milk into the same well.
- Mix the ingredients together until completely combined, still using the silicone spatula or blending whisk.
- Then, use some oven mitts to carefully remove your hot skillet from the oven. Immediately brush the hot skillet with butter or vegetable shortening, using a silicone brush, and then pour the batter into the hot skillet.
- Return the skillet to the oven and bake the cornbread for about 20-25 minutes, or until the top begins to brown and a toothpick inserted in the center comes out clean. Allow it to cool for about 10 minutes before cutting into.
- Finally, brush the cornbread with melted butter or serve drizzled with honey. Or both, if you want!
Storing Cornbread
To successfully store cornbread: first, let it cool completely before wrapping or storing. Then, cover the cornbread with foil or plastic wrap to keep it from drying out, or transfer it to an airtight container. The cornbread will last like this for about 1-2 days at room temperature or for about 1 week in the fridge. Reheat in the oven.
More bread recipes
What’s for Dinner?
This melt-worthy cornbread can be served in all kinds of delicious ways! It’s the perfect side dish for BBQs, winter meals, or just a tasty snack all on its own. Want more tasty recipes or dishes to pair with this classic cornbread? Check out some of my other scrumptious recipes:
- Turkey Chili with Cornbread Muffins
- Summer Cucumber Salad
- Grilled Chicken Breasts
- Tomato Soup
- Jalapeno Cornbread Muffins
Serve homemade cornbread with:
- Chili
- Soups
- Stews
- BBQ
- Roast
- Delicious snack all on its own
Cast iron cornbread
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 Large Egg
- ¼ cup Vegetable Oil
- 1 cup Whole Milk
Instructions
- First, gather the ingredients and preheat the oven to 400°F and position a rack in the middle of the oven. Place a 9-inch cast iron skillet in the oven and allow it to heat up for about 7-8 minutes.
- Next, in a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt with a blending whisk.
- Make a well in the center of the dry ingredient mixture and pour in the vegetable oil.
- Then, crack the large egg into the center of the well.
- Next, pour the whole milk into the same well.
- Mix the ingredients together until completely combined, still using the silicone spatula or blending whisk.
- Then, use some oven mitts to carefully remove your hot skillet from the oven. Immediately brush the hot skillet with butter or vegetable shortening, using a silicone brush, and then pour the batter into the hot skillet.
- Return the skillet to the oven and bake the cornbread for about 20-25 minutes, or until the top begins to brown and a toothpick inserted in the center comes out clean. Allow it to cool for about 10 minutes before cutting into.
- Finally, brush the cornbread with melted butter or serve drizzled with honey. Or both, if you want!
Nutrition
Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
Leave a Reply