Cast Iron Skillet Cornbread Recipe
Our Cast Iron Skillet Cornbread Recipe has a moist crumb, crispy edges, and a sweet and savory flavor. This simple side dish comes together in minutes, and pairs well with soups, chili, and a variety of casseroles!
Make my Cornbread Tamale Pie for another take on cornbread!
Northern Cornbread Recipe
Can I get an AMEN for Sweet Buttermilk Cornbread (aka Northern Cornbread)? 🙂
While I’ve been on the Tex-Mex bandwagon for years now, I’m a Midwestern girl at heart. I still love Miracle Whip in my potato salad, brown sugar in my baked beans, and sugar in my cornbread. Believe me, I’ve tried several methods of cutting the sweet from certain foods.
In my observations, the South uses jalapeños in EVERYTHING (and now I do too, except for this cornbread!) and the North uses sugar in EVERYTHING. Maybe it’s slowly changing, but the difference is real. Like really REAL.
I’ve been working on this cornbread for awhile now. I’ve tried it with jalapeños and cheddar, with bacon and cheddar, with less sugar, with honey replacing the sugar, and then THIS. Just sugar and the other standard ingredients.
I just could NOT develop a taste for the others. It has to be slightly sweet. And plain. With NO cheddar, jalapeños, or bacon. Trust me when I say that this one is our favorite cornbread recipe and will soon be yours too!
Why This Recipe Works:
- SUPER SIMPLE. You really can have this on your dinner table in 45 minutes!
- LOVELY TEXTURE. It has a tender crumb and a crispy crust, and using the cast iron method is our favorite way to cook it now!
- DELICIOUS – obviously! If you’re more of a southern cornbread recipe type of person, please give this one a try next time!
What You’ll Need for Skillet Cornbread:
- melted unsalted butter
- granulated sugar
- large eggs
- buttermilk
- vanilla extract
- baking powder
- kosher salt
- all-purpose flour
- yellow cornmeal
For this easy recipe, you’ll need a cast-iron skillet, a large bowl, a whisk, and an airtight container for leftover cornbread (if you have any)!
Using a cast iron pan instead of a regular baking dish will result in crispy edges and makes a perfect side for all the things. But that being said, a square (8×8) dish works in a pinch.
How to make Cast Iron Skillet Cornbread:
Step 1
Prep. Preheat your oven to 375 degrees F. Spray a cast iron skillet with baking spray.
Step 2
Whisk together the wet ingredients. In a mixing bowl, combine the (slightly cooled) melted butter and sugar, and mix well. Quickly add the eggs, buttermilk, and vanilla, and mix again.
Step 3
Add dry ingredients to wet ingredients. To the bowl, add the flour, cornmeal, salt, and baking powder. Stir to combine.
Step 4
Add to skillet. Pour the batter into the prepared skillet, using a spatula to smooth evenly to all sides.
Step 5
Bake. Bake this easy skillet cornbread for approximately 25 minutes, or until done in the center and golden brown on top. The cooking time may vary depending on your oven.
Step 6
Serve. Cut the cornbread into nine equal pieces and serve with a dollop of butter and a drizzle of honey (or syrup!), if desired.
Have you tried syrup on your cornbread? My dad always added the dark Karo Syrup to his and I gotta say, it’s good!
Storing and Freezing:
- Store leftover cornbread in an airtight container (or storage bag) on your countertop for 2-3 days.
- Freeze cornbread wrapped tightly in cling wrap and then placed in a freezer bag for 2-3 months.
Possible Variations to this Recipe:
- Instead of yellow, you could use white cornmeal.
- Try vegetable oil instead of butter.
- Add some corn kernels to the batter.
- Add a cup of sugar instead of 2/3 cup – only if you like it EXTRA sweet.
- Use a combo of milk and sour cream (instead of the buttermilk).
Try our Mexican Cornbread Muffins for a spicy version!
What to serve with sweet cornbread:
There are so many delicious main dishes to serve with this cornbread. Try one or try them all!
Kitchen Tools Used: (affiliate links)
Cast Iron Skillet Cornbread Recipe
Ingredients
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
Instructions
- Prep. Preheat your oven to 375 degrees. Spray a cast iron skillet with baking spray.
- Whisk together the wet ingredients. In a mixing bowl, combine the melted butter and sugar, and mix well. Add eggs, buttermilk, and vanilla, and mix again.
- Add dry ingredients to wet ingredients. To the bowl, add the flour, cornmeal, salt, and baking powder. Mix well.
- Add to skillet. Pour the batter into the prepared skillet, using a spatula to smooth evenly to all sides.
- Bake. Bake this easy skillet cornbread for approximately 25 minutes, or until done in the center and golden brown on top. The cooking time may vary depending on your oven.
- Serve. Cut the cornbread into nine equal pieces and serve with a dollop of butter and a drizzle of honey (or syrup!), if desired.
Notes
Possible Variations to this Recipe:
- Instead of yellow, you could use white cornmeal.
- Try vegetable oil instead of butter.
- Add some corn kernels to the batter.
- Add a cup of sugar instead of 2/3 cup – only if you like it EXTRA sweet.
- Use a combo of milk and sour cream (instead of the buttermilk).
delicious. had it with pot likker. north and south meet.
Hi, do you use a 10 in cast iron pan and also, are you using stoned ground cornmeal or coarse? Thanks.
Yes, it’s a 10-inch cast iron pan. I use course cornmeal for this recipe.
I made this recipe today as I prefer a sweet cornbread. One of the best I have ever had! It is soft not crumbly, nice and sweet. I added a bit of sugar tot he top before baking. Even my husband who is not a fan of cornbread enjoyed it.
Thank you!
Hi Sue! I’m so glad you enjoyed the cornbread. Thanks so much for your feedback! 🙂
Great flavor Sue! Perfect with my chili!
So great to know, Danalea! Enjoy!
This is fabulous!! Took it to a Thanksgiving gathering and got rave reviews. Will make it again and again!!
Thanks Shari! I’m so glad your friends enjoyed it! 🙂
This looks yummy but I’m from Tennessee!!! We don’t put no darn sugar in cornbread!!!! But I would love to try it!!!!
I figured I’d get a response out of you, Suzanne!! I totally understand. 🙂
Amen ????! Pass the Cornbread PlEaSe. ❤️
Haha!! 🙂