This cast iron skillet cornbread is the best cornbread recipe ever! It’s sugar-free, plus it’s buttery and super moist inside with a golden, crispy crust. Easy to make gluten-free, and it’s freezer friendly…if you have any left over.
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! This buttery, moist cornbread recipe is the perfect complement to a big pot of chili or alongside your favorite brisket.
Prepare to be amazed, friends – this homemade cornbread recipe will knock your socks off!
CAST IRON SKILLET CORNBREAD RECIPE
This cast iron skillet cornbread recipe doesn’t have sugar because a few years ago we vowed to quit that processed stuff whenever possible. Our favorite cornbread recipe is also amazing because it’s:
- Quick and easy to make
- Made in a cast iron skillet, giving nice golden brown, crispy edges
- Soft, savory, and oh so delicious!
- Perfect for breakfast, lunch, or dinner
- Not crumbly
- Easily made gluten-free
- Freezer-friendly
BEST CORNBREAD RECIPE INGREDIENTS
- Cornmeal (white or yellow cornmeal work)
- All-purpose flour (for gluten-free cornbread, use gluten-free all-purpose flour; whole wheat flour works too)
- Salt
- Baking powder
- Baking soda
- Apple cider vinegar
- Milk (you can also use buttermilk in place of the apple cider vinegar and milk, but I don’t always have that on hand, so I use this simple buttermilk substitute)
- Egg
- Butter
- Additional butter or bacon grease (for skillet)
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
IT’S MADE WITH LOTS OF BUTTER…
This is the best cornbread recipe because the large amount of butter (combined with the buttermilk!) makes for an INCREDIBLY moist cornbread.
We tested some cornbread 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 the texture 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.
- Just a heads up: bacon grease tends to be salty. 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 ate a whole pan of cornbread in one night, so I think they liked it too!
MAKING CORNBREAD IN A CAST IRON SKILLET
Really, can you ever go wrong cooking cornbread in a cast iron skillet? I think not.
We have two skillets – this 12″ skillet that we use for this 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!
If you don’t have a cast iron skillet, you can still make this easy cornbread recipe!
Simply melt the butter on the stovetop and add at the end as instructed. Pour batter into a square baking dish and bake as directed. You won’t get the crispy edges like in the hot skillet, but it will still taste delicious!!
HOW TO MAKE CORNBREAD RECIPE
Step 1. Preheat the oven to 450F.
Step 2. In a large glass measuring cup, measure apple cider vinegar. Add milk until you reach 1 ½ cups of liquid total. Whisk together and set aside.
Step 3. In a large bowl, 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 the wet ingredients to the 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 over medium heat. 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. The cornbread is finished when a toothpick comes out clean in the middle and the edges are just starting to brown. Allow the cornbread to cool slightly before serving.
Serve warm with lots of butter and a drizzle of honey!
TO SERVE CAST IRON SKILLET CORNBREAD
In my opinion, cornbread is the best side dish for chili recipes, soups, and stews. If you need serving ideas, may I humbly recommend:
- Instant Pot Vegetarian Chili
- Slow Cooker Pumpkin Chili
- Classic Slow Cooker Pot Roast
- Slow Cooker Salsa Chicken
- Slow Cooker White Chicken Chili
Or do you know what else would be good? Adding sliced jalapenos and cheddar cheese on top of the cornbread batter…Mmmm! Or making cornbread muffins!
HOMEMADE CORN BREAD FAQS
Is homemade corn bread better in a cast iron skillet?
A definite yes! Since cast iron pans get really hot and they tend to heat evenly, you’ll get a beautiful golden-brown crust.
Should I preheat my cast iron skillet for cornbread?
Yes! Preheating your cast iron pan before you pour the batter in allows the cornbread to come out with a beautiful, crispy, golden crust. Yum!
Is cornbread batter supposed to be thick?
Yes. The batter should be thick, but also pourable. If you need to thin it a little bit, add just a little bit more milk.
Can cornbread leftovers be frozen?
Yes! Cornbread freezes well. First, wrap it tightly in plastic wrap, then place it inside a freezer bag or airtight container. Store in the freezer for 3-4 months.
What’s a good, sweet cornbread recipe?
I’m in the camp of cornbread being more of a savory complement to a main dish that doesn’t need sugar, and as long as there’s lots of butter, I’m happy. If you need a little sweetness, add a drizzle of honey!
What makes a cornbread recipe southern?
Originally, southern cornbread was known for being unsweetened and having a crispy golden crust. Nowadays, people make all sorts of variations of cornbread. Some people add sugar, while others don’t (I’m in the no-sugar camp). Some add corn to the mix, some just stick with corn meal. If you’re not sure which cornbread recipe to try, this cast iron skillet cornbread is delicious!
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Cast Iron Skillet Cornbread Recipe
This cast iron skillet cornbread is the best cornbread recipe ever! It’s sugar-free, plus it’s buttery and super moist inside with a golden, crispy crust. Easy to make gluten-free, and it’s freezer friendly…if you have any left over.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 wedges 1x
- Category: Breads
- Method: Bake
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- 1 Tbsp baking powder
Wet Ingredients
- 2 Tbsp apple cider vinegar
- scant 1 ½ cups milk
- 1 egg
- ½ tsp baking soda
To Cook
- ¼ cup butter, melted
- 2 Tbsp butter OR bacon grease
Instructions
- Preheat the oven to 450F.
- In a large glass measuring cup (I have these), measure apple cider vinegar. Add milk until you reach 1 ½ cups of liquid total. Whisk together and set aside.
- In a large bowl, combine all dry ingredients and whisk together (you can use the same whisk). Set aside.
- 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.
- Carefully add wet ingredients to dry ingredients and incorporate well using a spatula, taking care not to over-stir. The batter may be lumpy.
- When the skillet is hot and the fat is sizzling, add ¼ cup of melted butter to the batter while stirring, and then immediately add the batter to the skillet.
- Set the timer for 1 minute and let the batter cook. The edges will get brown and crispy – you want this!
- 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!
Notes
- 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.
Nutrition
- Serving Size: 1 square
- Calories: 94
Petra Young
We love love love this cornbread! Thanks so much for the recipe. We never have bacon on hand, so I have used high-ratio shortening instead. It’s not my favorite ingredient, but it does eliminate the possibility of burned butter.
Also appreciated are your kind and upbeat responses–especially to commenters who use a lot of exclamation points to tell us all the Right!! Way!! to make cornbread. 😎
Karen @ Team Crumbs
Thank you so much for sharing, Petra! We are so happy that you love it!
Jenn
How would you suggest making this gluten-free? Is there an easy substitution, or a whole different recipe? Thanks!
Karen @ Team Crumbs
Hi Jenn,
You can use an all-purpose gluten-free flour 1:1. Bob’s Red Mill has a good one. Trader Joe’s also does. Hope this helps. We haven’t tried it in this recipe, so let us know how it comes out if you do. 🙂
Lori
My husband gave me the biggest compliment possible when I tried this recipe. He told me it was actually better than his mother’s cornbread! We have been together a long time, and the “better than my mother’s” statement has NEVER crossed his lips. This recipe will always hold a special place in my heart.
Joanne
What kind of cornmeal do you prefer? I know they can vary greatly.
Joanne
I don’t have a cast iron skillet. 🙁 Do you think i could try to bake it in a corning ware dish instead? or a glass baking dish?
Tiffany
Sure! It will come out slightly different, but it will still be good. 🙂 Just omit the step where you melt butter in the pan. Just pour and bake!
Joanne
but i would still need to add melted butter to the batter. Is that right? or omit butter altogether?
Joanne
never mind. i went back and looked at the recipe again and see i need to add 1/4 cup meltd butter.
Johnna West
If I use buttermilk, do I use the same amount of buttermilk as I would have used of the milk?
Tiffany
Yes!
Lela
Made this exactly as printed. My husband and I loved it!! He commented how good the cornbread tasted. I made it in my Pioneer Woman iron skillet. So good!!! Had it with chili. Thanks for sharing your recipe with everyone. So glad I found your blog. Living here in Florida, we love the winter months. You feel like you can finally have all those more wintertime foods that we baked and cooked in Ohio. In the summer it’s so hot you feel like grilling, salads and sweet tea. Lol Thanks again 😊😎
Mary Rogers
I see nothing about buttermilk in the recipe. Am I missing something?
Tiffany
Milk + ACV is a homemade buttermilk hack. 😉
Jan Veatch
Can you use blue cornmeal the same as yellow cornmeal?
Tiffany
I’ve never used blue cornmeal before Jan, but I’m betting you could!
Brenda P
I should have just given my entire recipe:
1 cup unbleached flour
2 cups white cornmeal
(1/4 c natural sweetener is used to freshen older cornmeal)
2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Salt
1 egg
Mix all dry ingredients together, then add in mixed wet ingredients. Mix lightly so as not to toughen your cornbread. When the 2 T of oil or grease/butter is screaming hot, pour the excess into your cornbread mixture, then immediately put it into the pan and bske st 450 degrees F. For 15-28 minutes. Immediately take it out of the pan before serving.
Brenda P
When I use buttermilk, most of the time I do add about 1/4 cup of sugar or honey to my cornbread for 2 cups of cornmeal and 1 cup of flour. The skillet should be screaming hot and have some fat added to make a lovely crust. Bake 450 for 15 minutes or until lightly speckled brow on the top, which is actually the underside of the bread when inverted onto your serving plate or cutting board.
Note: In order to convert a regular cornbread recipe to use buttermilk instead of sweet milk, simply add 1/2 to 1 tsp. of baking soda to the dry ingredients; do also include your baking powder, of course.
Jessica
Thanks so much for this. I’ll be making it tonight. As the mom of a 1 year old i”m always looking for recipes where sugar and salt can be omitted. This looks great. I also read that you can use 3/4c. yogurt and 1/4c. milk as a way to create buttermilk….just in case you don’t have ACV on hand.
Ken
NEVER EVER ADD SUGAR TO CORNBREAD!
Only yankee versions of cornbread contain sugar! It ruins the taste!
It’s a bread, not a dessert!
Tiffany
LOL, thanks Ken!
Marissa
Where does the 1/4 cup
Melted butter come in? I’ve read it over and over thinking I’ve missed something 🙈
Tiffany
Step 6 Marissa!
Cheri Tousignant
My Mom used to make cornbread to die for. We never used sugar or eggs – just white corn meal, flour, salt, baking soda and buttermilk. I have found That I can get a good result with Aunt Jemima white self-rising corn meal mix and milk. Love it fried as “hoe” cakes (like pan cakes) until brown all over and crispy. Delicious!
Cindy
That is how my mom always made it. I found one of her old recipes and it says 2 cups of aunt Jemima self rising white cornmeal. I guess I’m gonna have to go on Amazon and find the aunt Jemima cornmeal.
SJ - Team Crumbs
That sounds wonderful Cindy!
Angela Jeter
Too many ingredients for cornbread. You only need a cup of self-rising flour, a cup of self rising cornmeal and if you like 1/4c of sugar. Heat some oil, shortening, bacon grease or butter in a cast iron skillet, then pour it in your dry ingredients. Add some buttermilk. Mix and pour into hot skillet and bake until golden brown. Simple southern cornbread.
Tiffany
There are lots of variations of corn bread recipes on the internet, Angela. I hope you’ll give mine a try to see if you like it!
L Barnes
Are you using buttermilk with the vinegar or making buttermilk by mixing the vinegar with regular milk?
Tiffany
I don’t keep buttermilk on hand, so I’m making it with milk and vinegar.
srp
hi! i am excited to try this recipe. but i’m also confused about the milk and vinegar. under “wet ingredients” you list ACV and buttermilk…do you mean ACV and whole milk?
also, if i’m using an 8″ cast iron skillet…should i do 3/4 the recipe to ensure it doesn’t overflow? thanks!!!
Tiffany
Yes! I meant milk and I’ll fix that typo ASAP. I’d definitely lesson the recipe, maybe halve it just in case?
Mary Katherine
Tiffany, this recipe rocked! OMG, it was gone before dinner even started LOL!!
Tiffany
So glad you liked it!! ♥
Gretchen Buie
Oh my goodness! This is really good!
Question….Just 2 of us at home, is there a great use for the leftovers (don’t want to waste) or a way to half the recipe?
Tiffany
Hi Gretchen! You can make breadcrumbs or croutons out of leftovers! I also freeze it so it’s ready to go for another night. 🙂
Gretchen Buie
My husband just asked me tonight to make more cornbread. It’s a keeper!
Tiffany
Awesome!! So glad y’all like it Gretchen!
Linda
Or just eat it with honey for breakfast or dessert!
Rebecca
We never add sugar!! We also don’t use any flour in ours. The best cornbread is made from homeground corn meal which is nearly impossible to find now. I am not a huge cornbread fan more of a biscuit fan but there are just some foods you need cornbread with!
Tiffany
So all cornmeal, no flour at all Rebecca? Is it a really flat cornbread in the end?
Rebecca
No use self rising cornmeal add the egg, buttermilk and a bit of water and use the hot grease from the skillet add just a bit of that. mix up and pour into the still greased hot skillet. it will rise beautifully every time!
Jennifer O
We always add sugar, but since on my reducing sugar kick we add honey and OMG is that 1000 times better!
Tiffany
Ooh – I’ll try honey next time!