Moist, fluffy, and golden brown with crispy edges, this old-fashioned cast iron skillet cornbread recipe is easy to make! Homemade in a 12″ skillet, from scratch without buttermilk, this classic recipe will become the family favorite.
Cornbread is a classic American bread known for its unique texture and taste. It is made from ingredients like cornmeal, all purpose flour, leavening agents, whole milk, and sometimes sugar or honey.
Cornbread is slightly grainy and develops a crispy, gold crust when baked. It is often served in slices and pairs well with dishes like soups, chili, and stew. It is a beloved comfort food.
Why Cornbread is Better in a Cast Iron Skillet
When you bake cornbread in a well-seasoned cast iron skillet, you unlock the secret to the best homemade cornbread!
The even heat distribution of the skillet ensures that the cornbread cooks evenly, resulting in a tender and moist interior with a delicious buttery crust.
Cast Iron Cornbread Ingredients
You only need simple pantry ingredients to make skillet cornbread, including the following:
- Yellow Cornmeal – Finely ground corn that gives cornbread its classic corn flavor and texture.
- Flour – Helps build the gluten, and adds structure and lightness.
- Sugar – Provides a touch of sweetness. You can omit this ingredient if you prefer a southern cornbread recipe.
- Baking Powder – Makes the cornbread rise and become fluffy.
- Salt – Enhances overall taste.
- Milk – Adds moisture and richness.
- Butter – Adds flavor and creates a crispy crust when baking in a cast iron skillet.
For kitchen essentials, you will need a 12″ cast iron skillet and a large mixing bowl.
How to Make Cornbread in a Cast Iron Skillet
Here is a step-by-step guide on how to make delicious cornbread in cast iron skillet:
- Preheat and Prepare – Preheat your oven to 425 degrees Fahrenheit and position a rack in the center. Place either bacon grease or butter into a 12-inch skillet. Then, put the skillet in the oven as it heats up.
- Mix Dry Ingredients – Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Thoroughly mix these dry ingredients until they are well mixed.
- Add Wet Ingredients – Add the milk and butter to the dry mixture. Stir the ingredients together, ensuring they are mixed, and avoid overmixing.
- Hot Skillet – Once the oven reaches the desired temperature and the skillet is hot (about 5-10 minutes), carefully remove the skillet from the oven.
- Pour in Batter – Pour the cornbread batter into the hot skillet. Be cautious, as the skillet will be very hot.
- Baking Time – Place the skillet back in the oven and bake the cornbread until it becomes deeply browned, about 15-20 minutes.
- Cut – After removing the skillet from the oven, run a knife around the edge to loosen the cornbread. Then, let the cornbread cool slightly before cutting it into wedge pieces.
- Serve – Enjoy the cornbread hot, served with butter and honey.
Tips for Cooking cornbread in a cast iron skillet
Use a Cast Iron Skillet – Making cornbread in a skillet will give you a crispy golden brown crust.
PreHeat the Skillet – Be sure that the skillet is sizzling hot before you pour in the cornbread batter. The cast iron retains heat and this is what helps get that crisp edges and golden crust.
Recipe FAQS
What to Serve With Cornbread
Cornbread pairs with various dishes making it a great sidedish to many meals. Here are some popular options for what to serve with cornbread:
- When serving chili, use cornbread as a side to balance the spiciness.
- For beef stew, cornbread makes an excellent accompaniment to soak up the rich, flavorful broth.
When it comes to comfort food, it is hard to beat a slice of warm cornbread from a cast iron pan.
Whether served alongside a steaming bowl of chili or enjoyed with a drizzle of honey, this cornbread brings warmth and satisfaction to every bite.
This is the best cornbread recipe ever, with its perfect blend of a moist crumb and crispy golden crust!
Old Fashioned Iron Skillet Cornbread Printable Recipe
Old Fashioned Cast Iron Skillet Cornbread
The best old fashioned iron skillet cornbread recipe in a 12″ pan. Homemade, from scratch this moist, made without buttermilk, classic vintage recipe will become the family favorite.
Ingredients
- 3/4 Cup Yellow Cornmeal
- 1 Cup Flour
- 1/3 Cup Sugar – optional as I prefer to drizzle my cornbread slice with honey
- 3 Teaspoon Baking Powder
- 3/4 Teaspoons Celtic Salt
- 1 and 1/4 Cup Milk
- 4 Tablespoons Butter, melted
Instructions
Place a rack in the center of the oven and heat the oven to 425 degrees. Place the bacon grease or butter in a 12 inch cast iron skillet. Put the skillet in the oven while it heats.
In a large bowl, combine the cornmeal, flour, sugar (optional), baking powder, and salt. Mix well.
Quickly add the milk, and butter. Stir just to mix.
Once the skillet is hot, carefully remove it from the oven. Pour in the batter. Bake until the cornbread is deeply browned, about 15-20 minutes.
Remove skillet from oven, run a knife around the edge and cut into wedges. Serve hot with butter and honey.
About the Author
Sarah is the author behind Rocky Hedge Farm. With a passion for simple, healthy recipes, gardening, and remodeling her manufactured home, she shares her experiences and knowledge to inspire others. Go here to read her story, “Living a Life of Contentment and Joy: Simple Living at Rocky Hedge Farm.” If you want to message Sarah, visit her contact page here.
How many eggs do you use? I’ve reread this post twice as well as the recipe, and only see eggs mentioned in the instructions.
I am so sorry! There are no eggs in this recipe. I just corrected the mistake. I must have been thinking about eggs. 🙂
Thanks ever so much!
Have a safe & pleasant weekend and Fall!
That said, I took a guess (as I am wont to do) and put in two eggs… All seems ok. 🙂 So, eggs in, eggs out, no problem. BTW, this cornbread looks and tastes wonderful (with eggs, ooops)
I’m always looking for cornbread like my dear mother made. I tried this recipe tonight, decreased the sugar and used buttermilk. It was delicious!! It’s just my hubby and me – we could have eaten every bite (but we didn’t). Thank you for sharing
I am so glad you loved it!
Cornbread is one of my husband’s favorites. Of course I didn’t make it like his mother. To my defense :), I grew up in Nebraska, and he in Mississippi. Well my cornbread and southern cornbread are world’s apart. Only took me 25 years to come up with “the best” cornbread. Anyway, that is what he now calls it. So it is only about 1 to 1 1/2 inch thick. No sugar. Baked in hot cast iron. So when you take it out of the oven, you flip the skillet, putting the bottom up and then it’s nice and crusty for the top. It is moist on the inside and has a buttery taste. I have grown quite found of it and enjoy it as much as he does. I am going to try your recipe. I do use buttermilk. It will be great to have a recipe that uses milk for when the buttermilk jug is empty. Thanks so much for sharing.
I made this and it came out great, it had a crispy bottom and it tastes like southern cornbread and not like cake. I used a 12 1/2″ skillet so increased the ingredients by 25% I could have easily doubled it, but it is still a fantastic recipe, thanks.
Thank you so much for the wonderful review!