Cast-Iron Skillet Cornbread
Crisp-edged, lightly sweet cornbread baked in a sizzling hot cast-iron skillet. Ready in 30 minutes.
You'll need: 10-inch cast-iron skillet
A little history
Corn was a staple for Native American peoples long before European settlers arrived, and cornmeal breads became part of everyday American cooking across the country. Regional debates continue to this day — many Southern cooks prefer little or no sugar, while Northern versions are often sweeter and more cake-like.
How we've written it for today
This version sits in the middle, with a little honey for balance. Preheating the greased skillet in the oven is the old-fashioned step that gives cornbread its famous crunchy crust.
Directions
- Put the drippings or butter in the skillet and place it in the oven. Heat the oven to 425°F with the skillet inside.
- Whisk the cornmeal, flour, baking powder, baking soda and salt in a bowl.
- In another bowl, whisk the buttermilk, eggs, honey and melted butter. Pour into the dry ingredients and stir just until combined.
- Carefully remove the very hot skillet using oven mitts. Swirl the fat to coat, pour the excess into the batter and stir once.
- Pour the batter into the hot skillet — it should sizzle. Bake for 20–24 minutes, until golden and a toothpick in the center comes out clean.
- Cool for 5 minutes, then cut into wedges.
Tips from the recipe card
- A sizzling skillet is the secret to the crust — don't skip preheating it.
- For mix-ins, fold in ½ cup corn kernels, shredded cheddar or chopped jalapeño.
Serving & keeping
- Serve with chili, beans, greens or barbecue.
- Crumble leftovers into Thanksgiving dressing.
Found a recipe like this in an old family notebook? Our guide to reading old recipes can help you make sense of it.
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