Cornbread is the perfect side to a good, hearty dish like a homemade chili, and nothing beats the rustic presentation of this side right in the cast iron skillet.
Cast iron skillets are pretty great for baking. The sealing process makes them naturally non-stick, and the heavy metal means an even baking throughout, even keeping warm for a while longer when you pull this treat out of the oven. A good cornbread should be fluffy with a great, buttery crust to the top, and that great buttermilk flavor should really shine in every bite. Keep reading below for our favorite cornbread recipe cooked right in the skillet…
Cast Iron Skillet Cornbread
(makes 8-10 servings)
- 1 1/3 cup yellow cornmeal
- 1 3/4 cups flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 1 3/4 cups buttermilk
- 1 egg plus 1 large yolk
- 4 tablespoons unsalted butter, cut into 4 pieces
- Preheat oven to 425F
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a large measuring cup, whisk together buttermilk, egg, and egg yolk.
- Pour the buttermilk mixture in with the cornmeal mixture and stir until well combined.
- Add the butter to a cast iron skillet (at least 10 inches wide) and place in the oven until the butter is melted (3 to 5 minutes).
- Remove the skillet from the oven, and swirl the butter around to make sure the skillet bottom and sides are well coated.
- Pour the batter into the skillet, and smooth out the top with a rubber spatula.
- Bake for 20 to 25 minutes, or until a toothpick or skewer inserted into the center comes out clean.
- Serve warm.
Recipe adapted from Brown Eyed Baker