Moist Cast Iron Skillet Cornbread
This Cast Iron Skillet Cornbread is sweet, buttery, and super moist! Made with buttermilk and a 12 inch skillet, the recipe is easy to make and perfect for serving to a large group. Drizzle with honey and serve with soups, chilis, and bbq for the perfect meal.
Servings: 12 slices
- 1 cup butter
- 1⅓ cup sugar
- 4 eggs
- 2 cups buttermilk
- 1 tsp baking soda
- 2 cups cornmeal
- 2 cups flour
- ½ tsp kosher salt
Preheat oven to 375°F.
Melt the butter in a 12-inch cast iron skillet on the stove over medium heat. This gets the pan hot, which helps create crispy edges. When almost melted, turn off the heat and allow to finish melting.
In a large bowl, whisk together the sugar and melted butter from the skillet. Quickly add the eggs and whisk until combined.
In another small bowl, stir together the buttermilk and baking soda to allow the baking soda to activate. Pour the milk into the sugar mixture and whisk well.
Add cornmeal, flour, and salt to the bowl and whisk until well combined and only a few lumps remain.
Use a paper towel to spread any butter remaining in the skillet up the sides. If it is not well coated, lightly spray with non-stick spray. Pour in the batter, then bake for 30-40 minutes, or until a toothpick comes out clean.
Allow to cool for 10 minutes, then serve warm.
Tips & Tricks
Allow to cool completely, then store in a sealed container or zipper bag. Freeze for up to 3 months. When ready to eat, thaw at room temperature before serving.
- Don’t overmix the batter or you risk it becoming dense. It should be well combined but still have some small lumps.
- Use real buttermilk, not a homemade substitute. This always gives the best results.
Calories: 445kcal | Carbohydrates: 60g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 388mg | Potassium: 187mg | Fiber: 3g | Sugar: 25g | Vitamin A: 618IU | Calcium: 64mg | Iron: 2mg