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Cast Iron Skillet Cornbread

4.8 from 8 reviews

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!

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp salt*
  • 1 Tbsp baking powder

Wet Ingredients

  • 2 Tbsp apple cider vinegar
  • scant 1 1/2 cups milk
  • 1 egg
  • 1/2 tsp baking soda

To Cook

  • 1/4 cup butter, melted
  • 2 Tbsp butter OR bacon grease

Instructions

  1. Preheat the oven to 450F.
  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.
  3. In a large bowl, combine all dry ingredients and whisk together (you can use the same whisk). Set aside.
  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.
  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.
  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.
  7. Set the timer for 1 minute and let the batter cook. The edges will get brown and crispy – you want this!
  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!

Notes

Nutrition

Keywords: cast iron skillet cornbread

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