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Cast-Iron Cornbread Recipe

    Table of Contents


    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 1/2 cup unsalted butter, melted
    • 1/4 cup honey
    • 2 large eggs


    Preheat the Oven:

    Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.

    Mix Dry Ingredients:

    In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.

    Combine Wet Ingredients:

    In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs until well combined.

    Combine Wet and Dry Ingredients:

    Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.

    Prepare the Skillet:

    Carefully remove the hot skillet from the oven using oven mitts. Add a small amount of butter or oil to the skillet, swirling it around to coat the bottom and sides evenly.

    Pour Batter into Skillet:

    Pour the cornbread batter into the hot skillet, spreading it evenly.


    Place the skillet back into the preheated oven and bake for 20-25 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

    Cool and Serve:

    Allow the cornbread to cool in the skillet for a few minutes before slicing and serving. You can serve it directly from the skillet for a rustic touch.

    Optional: Drizzle with Honey (Optional):

    For an extra touch of sweetness, you can drizzle a bit of honey over the top of the cornbread before serving.

    Enjoy your delicious cast-iron cornbread! It’s a perfect side dish for soups, stews, or barbecue meals.

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