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Side view of a slice of sweet cornbread with some butter.
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4.84 from 12 votes

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!
Course Side Dish
Cuisine American
Keyword buttermilk cornbread, sweet buttermilk cornbread, the best cornbread recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 340kcal
Author Sue Ringsdorf

Ingredients

  • 1/2 cup unsalted butter
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher 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.
    1/2 cup unsalted butter, 2/3 cup granulated sugar, 2 large eggs, 1 cup buttermilk, 2 teaspoons vanilla extract
  • Add dry ingredients to wet ingredients. To the bowl, add the flour, cornmeal, salt, and baking powder. Mix well.
    1 cup all-purpose flour, 1 cup cornmeal, 1/2 teaspoon kosher salt, 1 Tablespoon baking powder
  • 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).

Nutrition

Calories: 340kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 199mg | Potassium: 295mg | Fiber: 2g | Sugar: 19g | Vitamin A: 472IU | Calcium: 114mg | Iron: 2mg