Cast iron skillet cornbread is moist, crumbly, and perfect served with some butter and a drizzle of honey!
Southern skillet cornbread tastes just like Jiffy cornbread, and is easy to whip up at home with ingredients in the pantry. Like Irish soda bread, it’s great next to turkey noodle soup, chilis, stews, or even Instant Pot ribs!
How To Make Skillet Cornbread
To make this cast iron skillet cornbread recipe:
- Preheat oven to 400°F. Place a cast iron skillet into the oven to preheat (if you’d like the cornbread to cook without a golden crust, skip this step.
- Mix flour, cornmeal, sugar, salt, and baking powder in a medium mixing bowl. In a separate bowl, combine oil, egg, and milk. Add the wet ingredients to dry until just combined, batter should be thick.
- Carefully remove heated pan from the oven, and add a tablespoon of butter to it to grease it. Pour batter into pan, and bake for 25-30 minutes or until a toothpick comes out clean.
- Once the cornbread has cooled for about 5 minutes, place it on a wire rack to finish cooling. Cast iron pans hold a lot of heat, so the cornbread will overcook if it is left in the pan too long.
- Serve with butter, and a drizzle of honey!
Skillet Cornbread Tips and Substitutions
- Preheating the pan will give it a nice golden crust. If you’d like it without, don’t preheat the skillet first.
- Butter the skillet before adding batter to prevent the cornbread from sticking to it.
- For jalapeno cheddar cornbread, add 1 diced jalapeño and 1/2 cup of cheddar cheese to the batter.
- Don’t over mix cornbread batter. It will cause the cornbread to become dense.
- Cool cornbread slightly before serving. This ensures it won’t crumble or fall apart.
- Slice the cornbread into squares or triangles (like a pie) depending on preference.
How To Store Skillet Cornbread
Homemade cast iron cornbread can be stored on the counter for 1-2 days, and enjoyed at room temperature.
Store cornbread in an air tight container or plastic bag to keep it from drying out. If it dries out, it’s a great excuse to whip up some cornbread stuffing!
If refrigerated, cornbread will last 7 days.
Cornbread can be made in advance and frozen for up to a year.
To freeze cornbread:
- Once completely cooled, place cornbread into a plastic freezer bag. If you plan to freeze it longer than 3 months, wrap it with plastic wrap before placing it into the bag.
- Write the date on the bag, and stick it into the freezer until ready to enjoy.
To defrost cornbread, just place it on the counter the morning before you plan to use it.
Try Skillet Cornbread With These Easy Recipes
- Roasted Root Vegetable Soup
- Leftover Turkey Noodle Soup
- Jiffy Corn Casserole
- Fried Cabbage and Sausage Skillet
- Slow Cooker Beef Bourguignon
Cast Iron Skillet Cornbread
- 1 cup all purpose flour
- 1 cup cornmeal
- ½ cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- ⅓ cup vegetable oil
- 2 tablespoons butter
- Place a 12" cast iron pan in the oven, and preheat to 400°F.
- In a large mixing bowl, combine flour, sugar, cornmeal, salt, and baking powder.
- In a medium mixing bowl, combine milk, egg, and vegetable oil.
- Add wet ingredients to dry, and stir until just combined.
- Carefully remove heated cast iron pan from oven and add butter, spreading to coat the bottom and sides of the pan.
- Pour cornbread batter into pan.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving, topped with butter.
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