Cast Iron Skillet Cornbread

We think this cast iron cornbread is the best skillet cornbread recipe ever! It uses buttermilk, has no sugar, plus it’s super moist inside with a golden crispy crust! Naturally gluten-free and freezer-friendly. Serve as breakfast with butter & jam, or as a side with roasted chicken for dinner!

Would you believe that until just a few years ago, I had never made cornbread from scratch?

I’ve made lots of types of bread… white sandwich bread, flour tortillas, pita bread, fluffy biscuits, rosemary sea salt flat bread and even homemade seasoned breadcrumbs… but not cornbread.

Until now. Prepare to be amazed friends – this cornbread recipe will knock your socks off!

Why Make Cornbread in a Skillet?

We’re eating the kind of cornbread that doesn’t have sugar, because a few years ago we vowed to quit that processed stuff whenever possible. This cornbread recipe is also amazing because it’s:

• made in a cast iron skillet
• soft, savory and oh so delicious
• perfect for breakfast, lunch, or dinner
• naturally gluten-free
• freezer-friendly

Cast Iron Cornbread Ingredients

• cornmeal
• all-purpose flour (for gluten-free, use gluten-free all-purpose flour)
• salt
• baking powder
• baking soda
• apple cider vinegar
• milk
• egg
• butter
• butter or bacon grease (for skillet)

(See the recipe card below for full ingredients with amounts)

Notes on Ingredients for Skillet Cornbread

It’s made with lots of butter…

As if we really need a reason to eat more butter, but the large amount of butter in this recipe (combined with the buttermilk!) makes for an INCREDIBLY moist cornbread.

We tested some recipes that didn’t use as much butter or buttermilk and they crumbled as we took it out of the pan. It was so frustrating! You couldn’t even spread butter on it because it wasn’t strong enough to withstand the butter knife.

Good thing that’s not this recipe!

… or bacon grease!

• If you run out of butter, or just want to use up the bacon grease you’ve been saving, you can use bacon grease instead of butter when you’re melting it in the skillet.
• A bit heads up though, bacon grease leans to the salty side. This means you might want to reduce the amount of salt you add to the dry ingredients IF you don’t like things salty.
• My husband and I both liked the extra salt flavor. The kids didn’t notice, but we took out a whole pan of cornbread in one night, so I’m thinking they liked it too!

Using a Cast Iron Skillet

Really, can you ever go wrong cooking in a cast iron skillet? Me thinks not.

We actually have two skillets – this 12″ skillet that we use for the above awesome cornbread, and a smaller 9″ skillet that I use for the best scrambled eggs and anytime I accidentally overflow my big skillet.

Tip: Don’t be overwhelmed by the idea of cooking with cast iron. Here’s the right way to season a cast iron skillet, and once you’ve done that, you’re good to go!

Cornbread in a Cast Iron Skillet (Step By Step)

Step 1. Preheat the oven to 450F.

Step 2. In a large glass measuring cup (I have these), measure apple cider vinegar. Add milk until you reach 1 1/2 cups of liquid total. Whisk together and set aside.

Step 3. In a large bowl (I have these), combine all dry ingredients and whisk together (you can use the same whisk). Set aside.

Step 4. When the oven is preheated, melt 2 Tbsp butter OR bacon grease in a 12″ cast iron skillet over medium heat. Meanwhile, add the egg to the milk and whisk together. Add the baking soda to the milk and whisk to incorporate.

Step 5. Carefully add wet ingredients to dry ingredients and incorporate well using a spatula, taking care not to over-stir. The batter may be lumpy.

Step 6. When the skillet is hot and the fat is sizzling, add the melted butter to the batter while stirring, and then immediately add the batter to the skillet.

Step 7. Set the timer for 1 minute and let the batter cook. The edges will get brown and crispy – you want this!

Step 8. When the timer beeps, place the entire skillet in the oven and bake for 20 minutes. Allow the cornbread to cool slightly before serving. Serve warm with lots of butter!

Cast Iron Cornbread Recipe FAQs

To Serve Cast Iron Cornbread

If you need serving ideas, may I humbly recommend:

• Easy Slow Cooker Brisket
• Slow Cooker Pumpkin Chili
• Lemon & Herb Sheet Pan Chicken
• Slow Cooker Salsa Chicken
• Slow Cooker White Chicken Chili

Or you know what else would be good? Adding sliced jalapenos and cheddar cheese… Mmmm!

Watch How to Make Cast Iron Skillet Cornbread

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