Cornbread in a Cast-Iron Skillet
A classic American skillet cornbread with a crisp, golden crust and a tender, lightly sweet crumb. Preheating the cast-iron skillet is the key technique—it jump-starts browning and delivers that signature edge-to-center contrast.
Skillet cornbread is one of the most practical American classics: fast to mix, forgiving, and built for weeknight chili or Sunday supper. The cast-iron method isn’t just tradition—it’s simple heat science that creates a crackly crust without drying out the middle. Once you learn the hot-skillet pour, you can confidently tweak sweetness, add-ins, and fat to match your table.
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Servings
8
Ingredients
Dry Ingredients
- •1 1/4 cups (170 g) fine or medium-grind yellow cornmeal
- •3/4 cup (95 g) all-purpose flour
- •2 tablespoons (25 g) granulated sugar (optional, for a lightly sweet classic)
- •1 tablespoon baking powder
- •1/2 teaspoon baking soda
- •1 teaspoon kosher salt
Wet Ingredients
- •2 large eggs, room temperature
- •1 1/2 cups (360 ml) buttermilk, room temperature
- •6 tablespoons (85 g) unsalted butter, melted and divided
For the Skillet
- •1 tablespoon neutral oil (or bacon drippings) for the skillet
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it heats so the pan gets very hot.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
- 3
In a separate bowl, whisk the eggs and buttermilk until smooth. Whisk in 4 tablespoons of the melted butter (reserve 2 tablespoons for the skillet).
- 4
Pour the wet mixture into the dry mixture and stir just until combined. The batter will be thick and slightly lumpy; do not overmix.
- 5
Carefully remove the hot skillet from the oven. Add the oil (or bacon drippings) and the remaining 2 tablespoons melted butter, swirling to coat the bottom and sides. The fat should sizzle immediately.
- 6
Pour the batter into the hot skillet and quickly smooth the top. Return to the oven and bake for 18–22 minutes, until deeply golden and a toothpick inserted in the center comes out clean.
- 7
Cool in the skillet for 5–10 minutes. Slice into wedges and serve warm with butter, honey, or alongside chili and greens.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.