Cast Iron Skillet Cornbread Recipe
Cast Iron Skillet Cornbread is a great addition to dinnertime. Prepare yourself for sweet, fluffy, golden perfection that will keep your family coming back for more.
Oh, the sweet smell of Cast Iron Skillet Cornbread cannot be beat. That first whiff is contagious, drawing you in and making you drool, just a little, in anticipation. Not many recipes can have the same effect, but the anticipation of the buttery sweet flavor will do it every single time.
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THE HISTORY OF: Cast Iron Skillet Cornbread
Cornbread is an American made traditional dish with deep roots in Native American history and the South. It should come as no surprise with Southern roots that a hot skillet is crucial to making the magic happens when it comes to making the best cornbread.
Corn was a commodity in abundance, giving way for the delicious side dish we love today. Cornbread grew in popularity in the South in part because of the warmer, wetter climate making it difficult to rely on wheat, which had a tendency to go bad.
THE BEST: Tips for making the best cornbread
What size skillet? We recommend a well-seasoned 10-inch skillet to get the job done.
How do I make moist skillet cornbread? Making cornbread with enough moisture is easier than you think. Two key ingredients that assist in keeping the cornbread to a fluffy perfection are butter and buttermilk. Be sure to follow the recipe closely and trust in the balance of ingredients! Proper storage will also keep your cornbread moist and delicious.
Preheat your skillet. Yes, seriously. When making your cornbread mixture, stick the skillet in the oven and allow to rise in temperature. It doesn’t need to stay in the entire preheating time of your oven, but allowing your skillet to come to temperature and sizzle when you pour the mixture in gives a nice, firm bottom.
Heavily grease your skillet. The secret to getting fresh, hot cornbread to pop out of the skillet is by heavily greasing it prior to pouring in the mixture. If you have Crisco, this seems to work the best. If not, just use whatever oil you have on hand that you season the skillet with regularly.
HOW TO STORE AND REHEAT
Proper storage at air temperature: Allow your cornbread to fully cool before removing from the skillet. If you want to leave your cornbread at air temperature, place in a freezer bag or wrap thoroughly in plastic wrap. Be sure to store in a dark, dry place and your cornbread will last 2-3 days.
Keeping your cornbread longer: If you want your cornbread to last longer, wrap it up in plastic wrap or aluminum foil and keep it in the refrigerator. Your cornbread will last up to a week.
Reheating: In a pinch, you can reheat your cornbread quickly by covering with a small piece of wet paper towel, but that doesn’t really do it justice. If you really want to properly reheat, the oven is the way to go. Place your leftovers in the skillet or on a baking sheet (we obviously prefer cast iron skillet) and reheat at 350 degrees for 10 or 15 min. To keep the cornbread from burning, cover with aluminum foil.
Top it off: You know the saying, you can never have too much butter. I totally agree. When reheating, brush it with a bit of salted butter. This will give that extra kick of richness as well as help keep it moist during the reheating process.
RISING TO THE OCCASION: Southern Cornbread
Cast Iron Skillet Cornbread is, in fact, a side dish by definition. But that doesn’t mean you HAVE to have it as a side. The versatility of cornbread means you can enjoy it with meat-based dishes and vegetarian alike, or add a light drizzle of honey for a semi-sweet dessert.
If you’re a little intimidated about getting started with cast iron recipes, we get it. This cornbread is one of those recipes you don’t have to be afraid of. Check out our Cooking with Cast Iron how-tos to help you feel a little more at ease.
WHAT TO SERVE WITH: Cornbread
Looking for a way to bring it all together for a full meal plan? This section found in every post will help you pair the recipe you’re viewing, with other flavorful dishes to make your mealtime that much easier. Enjoy this section of posts? Leave a comment below and let me know!
- BBQ Ribs from Sweet and Savory Meals
- Mexican Corn on the Cob from Spoonful of Flavor
- Collard Greens from Serena Bakes Simply from Scratch
- Homemade Fruit Punch from Courtney’s Sweets
- Apple Crisp Cookie Cups from Liv for Cake
WHAT TO MAKE WITH LEFTOVER: cornbread
It’s hard to imagine a world where there are leftovers of this recipe, but in the off chance there are, here are some of my favorite ways to use them up besides simply reheating.
- Cornbread Dressing
- Turkey Burger Casserole
- Cornbread Croutons
Cast Iron Skillet Yellow Cornbread
- 2 eggs
- 2 cups buttermilk
- 1 teaspoon baking soda
- 2 cups white or yellow cornmeal
- 1 teaspoon salt
- 1 Tablespoon sugar
- 2 Tablespoons sour cream
- Preheat well greased 10″ skillet in 450* oven while combining ingredients for mixture.
- Beat eggs in a medium bowl and add buttermilk.
- In a separate bowl combine baking soda, cornmeal, and salt.
- Add wet ingredients to dry ingredients and stir until fully combined.
- Pour mixture into pre heated pan and bake for 20-25 minutes or until set.
- Serve hot with butter or honey.
Looks great! Is there something I can substitute for buttermilk?
You can use regular milk with a splash of lemon juice or just plain milk. 🙂