Cast-Iron Skillet Cornbread

Brooke Newberry
(Photo: )

Cornbread is most comfortable when baked in a hot cast-iron skillet, with lots of butter.  Baking in cast-iron is one of the best ways to keep centers moist and edges caramelized.  These skillets retain high and even heat, which makes them ideal for baking. This recipe incorporates fresh kernels to give the bread a bit more of a corn taste.  Makes sense, right?

Skillet Cornbread

  • 1 1/3 cup Yellow Cornmeal
  • 1 cup All-Purpose Flour     
  • 2 Tablespoons sugar
  • 1 teaspoon Salt 
  • 1.5 teaspoon Baking Powder
  • 1 cup Buttermilk        
  • 2 eggs and 1 yolk
  • 1/4 teaspoon Baking Soda
  • 4 Tablespoons butter
  • 2 Tablespoons shortening
  • 2 cups corn kernels, cut from the cob

Preheat oven to 400 degrees.

Stir together dry ingredients in large bowl.

Process corn kernels in a food processor until completely smooth. Transfer to a saucepan and cook the puree on the stovetop until thick and a deep yellow, about 7 minutes.  Remove from heat, whisk in 3 tablespoons of the butter and the 2 tablespoons of shortening until incorporated.

Whisk in buttermilk.

Add the eggs and yolk, whisk until incorporated.

Add the wet mixture to the prepared dry mixture.  Fold in with a spatula.

Melt the last 1 tablespoon butter in a 10-inch cast iron skillet over medium heat.  Scrape batter into the skillet and be sure to cover pan evenly.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, about 25 minutes (give or take, depending on strength of oven).

Cool on wire rack for 5 minutes.

Remove cornbread from skillet and let cool before cutting into wedges.


Sweet Cheater Skillet Cornbread

Yup, this one involves the almighty Southern staple: bisquick.  

  • 1 tablespoon butter
  • 1 can creamed corn
  • 2 sticks butter, melted
  • 2 eggs
  • 1 cup buttermilk
  • 2 cup bisquick
  • 1 cup cornmeal
  • 3/4 cup sugar
  • ½ teaspoon baking soda


Preheat cast iron in oven at 375.

Combine wet ingredients in a bowl. 

Combine dry ingredients in a bowl.

Add wet to dry, mix for only 10 seconds. 

With a mit, pull preheated skillet out of the oven and coat skillet with 1 tablsespoon butter. 

Pour mix into skillet and bake for 30 minutes until top is golden brown.

Cool on wire rack.

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