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You are here: Home / Recipes / Bread / Cast iron cornbread

Cast iron cornbread

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    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.

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    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
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    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 tsp baking powder
    • ½ tsp salt
    • 1 large egg
      ¼ cup vegetable oil
    • 1 cup whole milk
    • Honey
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    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:

    1. 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. 
    2. Next, in a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt with a blending whisk.
    3. Make a well in the center of the dry ingredient mixture and pour in the vegetable oil.
    4. Then, crack the large egg into the center of the well.
    5. Next, pour the whole milk into the same well.
    6. Mix the ingredients together until completely combined, still using the silicone spatula or blending whisk.
    7. 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.
    8. 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. 
    9. Finally, brush the cornbread with melted butter or serve drizzled with honey. Or both, if you want! 
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    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.

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    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
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    Cast iron cornbread

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    Arina Habich
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Bread
    Cuisine American
    Servings 8 slices
    Calories 192 kcal

    Equipment

    • 9-Inch cast iron skillet
    • Measuring Cup
    • Measuring spoons
    • silicone spatulas
    • Silicone pastry brush
    • Blending whisk

    Ingredients
     
     

    • 1 cup cornmeal
    • 1 cup all-purpose flour
    • ⅓ cup sugar
    • 2 tsp baking powder
    • ½ tsp 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.
      PIN IT
    • Next, in a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt with a blending whisk.
      PIN IT
    • Make a well in the center of the dry ingredient mixture and pour in the vegetable oil.
      PIN IT
    • Then, crack the large egg into the center of the well.
      PIN IT
    • Next, pour the whole milk into the same well.
      PIN IT
    • Mix the ingredients together until completely combined, still using the silicone spatula or blending whisk.
      PIN IT
    • 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.
      PIN IT
    • 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.
      PIN IT
    • Finally, brush the cornbread with melted butter or serve drizzled with honey. Or both, if you want!
      PIN IT

    Nutrition

    Calories: 192kcalCarbohydrates: 37gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 273mgPotassium: 129mgFiber: 2gSugar: 10gVitamin A: 79IUCalcium: 100mgIron: 2mg
    Keyword bread, cornbread, main dish, snack
    Tried this recipe?Let us know how it was!

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    My blog is dedicated to giving you a glimpse of my busy kitchen through the lens of my camera. I break down my process for making the perfect food for any occasion and explain the art of how I manage to capture all of it on camera, plus some of my secrets for how I capture high-quality recipe videos for my food blogger and brand clientele. Let me show you how to become a master of recipes! Read More…

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