This cornbread recipe is a delightful, country-style cornbread baked to perfection in a cast iron skillet, yielding a golden-brown crust, slightly crumbly texture, and the perfect blend of sweet and savory flavors. This versatile side dish is perfect plain with butter or drizzled with honey (or both!). If you are looking for amazing bread recipes like this one, check out our classic rustic bread!
Why You’ll Love This Recipe
Baking Cornbread in a cast iron skillet ensures an even cook and a crispy crust that’s hard to resist. The combination of yellow cornmeal and buttermilk adds a rich, tangy flavor that complements the slight sweetness.
Tips for Perfect Cornbread
Choose the Right Cornmeal: Opt for yellow cornmeal over white for a more pronounced corn flavor.
Use Buttermilk: Buttermilk not only adds richness and moisture but also reacts with the baking powder for better leavening. If you don’t have buttermilk, you can make your own homemade buttermilk, with simple ingredients you probably have in the cupboard!
Grease the Skillet Well: Use extra virgin olive oil or vegetable oil to grease your cast iron skillet. This not only prevents sticking but also contributes to the crispy crust.
Substitutions and Variations
- Flour: All-purpose flour helps balance the texture, making sure the cornbread isn’t overly crumbly. Whole wheat flour or almond flour can be used as alternatives, but the texture will vary slightly.
- Oil: While extra virgin olive oil adds a unique flavor, vegetable oil works just as well for greasing the skillet and in the batter.
Can I Make Cornbread Without a Skillet?
Absolutely! While a cast iron skillet gives cornbread its iconic crust, you can also use a 10-inch springform pan or a 9×13-inch baking dish. Just keep an eye on the baking time as it might vary. It is done when the top is golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out with a few crumbs but no wet batter.
Storing and Freezing
To Store: Let cool completely before storing it in an airtight container at room temperature. It will stay fresh for up to 1-2 days.
To Freeze: Cool completely, then wrap it in plastic wrap and place it in a freezer-safe container. It will last up to 2-3 months. When ready to enjoy, let it thaw at room temperature. For a warm treat, heat a piece in the microwave.
Classic Cornbread
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups 367.5 g buttermilk, room temperature
- 2 large eggs, room temperature
- ½ cup vegetable oil
Instructions
- Grease a 10-inch oven-safe skillet with olive oil and place it into a cold oven.
- Preheat the oven, with the skillet inside, to 400°F.
Prepare the Dry Ingredients:
- In a medium bowl, combine flour, cornmeal, baking powder, and kosher salt.
- Whisk the ingredients together until well combined. Set aside.
Prepare the Wet Ingredients:
- In a small bowl, combine buttermilk, eggs, and vegetable oil.
- Whisk the ingredients together until well-mixed.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients.
- Mix until just combined, being careful not to overmix.
Bake the Cornbread:
- Carefully transfer the batter to the preheated skillet.
- Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
Cool and Serve:
- Allow the cornbread to cool in the skillet for a few minutes before slicing and serving.
New Recipes
See More →
Chicken Wild Rice Soup
Cozy up with Chicken Wild Rice Soup! Packed with rotisserie chicken, veggies, and creamy broth, it’s perfect for chilly days!
Hot Honey Ranch
Hot Honey Ranch is a creamy, sweet, and spicy sauce perfect for dipping, drizzling, or adding bold flavor to any dish!
Roasted Broccoli Salad
Try this Roasted Broccoli Salad with tangy lemon dressing, parmesan, and sunflower seeds—a hearty, flavorful, and refreshing side!