Making cornbread in a cast-iron skillet is the gold standard. The heavy iron creates a “crust” that is impossible to achieve in a glass or ceramic dish—you get those crispy, buttery edges while the center stays moist and tender.
Here is a classic, slightly sweet Southern-style recipe.
The Skillet Secret
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1 ½ cups Yellow cornmeal (fine or medium grind)
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1 cup All-purpose flour
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¼ cup Granulated sugar (adjust to your preference)
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1 tbsp Baking powder
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1 tsp Salt
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1 cup Buttermilk (the acidity makes it tender)
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2 Large eggs
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½ cup Unsalted butter (melted)
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2 tbsp Butter (extra, for the skillet)
Instructions
1. Preheat the Skillet Place your 10-inch cast-iron skillet inside the oven and preheat to 400°F (200°C). Heating the pan is what creates that legendary crust.
2. Mix the Batter In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the buttermilk, eggs, and the ½ cup of melted butter. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix!
3. The Sizzle Carefully remove the hot skillet from the oven (use a heavy mitt!). Drop the remaining 2 tbsp of butter into the hot pan and swirl it around until melted and bubbling.
4. Bake Pour the batter into the sizzling skillet. It should hiss—that’s the crust forming instantly. Smooth the top and bake for 20–25 minutes or until the top is golden brown and a toothpick comes out clean.
Pro-Tips for the Best Texture
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The “Mother” of Moisture: If you don’t have buttermilk, mix 1 cup of regular milk with 1 tbsp of lemon juice or white vinegar and let it sit for 5 minutes.
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Don’t Skimp on the Butter: The butter in the bottom of the pan essentially “fries” the bottom layer of the bread.
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Honey Glaze: As soon as it comes out of the oven, brush the top with a mix of honey and melted butter for a glossy, sweet finish.