---
title: "Cornbread in a Cast-Iron Skillet"
url: https://save.cooking/@american_classic/cornbread-in-a-cast-iron-skillet
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "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."
prep_time: 10 minutes
cook_time: 20 minutes
total_time: 30 minutes
servings: 8
tags: ["Baked", "Component", "Side Dish", "Make Ahead", "Snack", "None", "American", "One Pot"]
published: 2026-01-06
updated: 2026-01-14
---

# Cornbread in a Cast-Iron Skillet

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

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 minutes | **Prep:** 10 minutes | **Cook:** 20 minutes | **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.

## Tags

`Baked`, `Component`, `Side Dish`, `Make Ahead`, `Snack`, `None`, `American`, `One Pot`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@american_classic/cornbread-in-a-cast-iron-skillet](https://save.cooking/@american_classic/cornbread-in-a-cast-iron-skillet)*