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!

The Best Cornbread Recipe! Bakes in 20 Minutes! (+ Video)

Cast Iron Skillet Cornbread Recipe

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4.8 from 8 reviews

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.

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 wedges 1x
Category: Breads
Method: Bake
Cuisine: American

Ingredients

Scale

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

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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

Find it online: https://dontwastethecrumbs.com/cast-iron-skillet-cornbread/