Hey, y’all! This Cast Iron Skillet Cornbread is a delicious blend of simple ingredients, baked in a sizzling hot buttered cast iron skillet, and served warm with a delicious smear of butter. Budget-friendly and easy to throw together in minutes, southern cast iron cornbread is the perfect side dish for any comforting meal.
You might ask what’s the difference between southern cornbread and northern cornbread? My first answer would be the taste and texture. Northern cornbread baked in a cake pan and is a sweet cornbread. It’s drier and, in my opinion, has the consistency of a loaf of bread.
Southern cast iron cornbread is a moist, savory quick bread with crispy edges, a golden-brown top, and buttery melt-in-your-mouth insides. The flavor and texture perk you get from baking this cornbread mix in a hot buttered skillet are endlessly delicious.
Making this easy southern cast iron cornbread takes about 5 minutes to put together. The hardest part is remembering to preheat the oven to 400o
Step 1: Preheat the oven to 400o degrees.
Step 2: Mix the dry ingredients of store-bought cornbread mix and onion powder together in a large bowl.
Step 3: Add the wet ingredients: 1 egg, cheddar cheese, sweet corn, and buttermilk to the dry ingredients.
Step 4: Stir all together with a large cooking spoon for about 25-30 strokes or until all ingredients are incorporated. Note: Be careful not to overmix!
Step 5: Place 1/2 stick or 5 tablespoons of butter in the bottom of the cast iron skillet and place in the preheated oven. Let the butter melt in the cast iron skillet until small bubbles form. Using an oven mitt, take the hot skillet out and gently swirl the melted butter to coat the sides of the hot skillet.
Step 6: Pour the cornbread batter into the hot cast-iron skillet, scraping the sides of the bowl with a rubber spatula. Note: The butter will tend to sit on top of the mixture and the wet cornbread mixture will sizzle.
Step 7: Place the skillet back in the oven and bake for 20-25 minutes.
The cornbread should be golden brown with a few cracks on top with buttery brown crispy edges around the rim. To double check for a cooked throughout, insert a knife blade in the center. The blade should come out clean.
Let the skillet cornbread sit on top of the stove top for about 15 minutes before cutting. Go around the skillet inside the edge with a knife or metal spatula separating the crispy crust from the skillet. Cut into wedges or squares, cut individual pieces horizontally and serve with a smear of butter inside.
You can also use a glass pie pan instead of a cast iron skillet.
WHAT TO DO WITH LEFTOVER CORNBREAD?
Cut in half and toast it in the oven until it’s slightly crispy. Add a fried egg on top for a quick breakfast or lunch.
Cut into bite sized squares and bake them as homemade croutons.
Cook cast iron cornbread for the purpose of having it left over for your favorite holiday stuffing.
Serve with a smear of butter, jelly, maple syrup, or a generous drizzle of honey on a warm piece of cornbread.
Store in an airtight container for the best leftover results.
SUBSTITUTIONS & ADDITIONS
Does cornbread have to be made with buttermilk?
No, definitely not. I’m not a big fan of buying a carton of buttermilk for just a small amount. Make homemade buttermilk in minutes with fresh lemon and regular milk. If you are not a big fan of buttermilk, then use regular whole or 2% milk. No one will ever know the difference. Note: I wouldn’t use skim or 1%.
No, use your favorite cornbread mix. I use Jiffy because my mom always did and a lot of grocery stores run specials for $1 a box, especially around the holidays.
Can you use oil or bacon grease instead of butter?
Absolutely! Add about 1/4 of a cup to the bottom of your cast iron skillet. Gently swirl around or use a paper towel to oil the sides. Bake until the skillet is hot. Add the wet cornbread mixture and back for 20 to 25 minutes.
Can you use canned creamed corn instead of canned corn?
Oh my gosh yes! I make it this way all the time. It turns out a little moister, everyone loves it!
Cornbread doesn’t have to be just plain skillet cornbread or Mexican cornbread. It can take on any favorite flavor you’re craving.
Add a tablespoon of dried dill, snipped fresh thyme leaves to taste, a teaspoon of Italian Seasoning, and a half cup of grated parmesan cheese to the batter for an Italian flavor. (leave the cheddar cheese and corn in this recipe above out)
Sauté 1/3 cup of chopped onion and 2 cloves of crush chopped garlic with the butter until just soft, place in the preheated oven and heat up until skillet is hot and onions are golden brown. Add the wet cornbread mixture and bake according to recipe directions.
Fry fresh bacon in the cast iron skillet you intend to use for the skillet cornbread. Drain on a paper towel. Use the bacon fat in place of the butter. Crumble the bacon and then add it to the wet cornbread mixture and cook as directed. Note: If you’re frying up 4 or 5 pieces, wipe out the excess grease with a paper towel. Make sure you have enough grease to cover the bottom and sides of the skillet but it should not be more than a 1/8th on an inch deep.
Why is cornbread better in a cast iron skillet?
Homemade cornbread in a hot cast iron skillet is the only way I make this southern comfort delicacy. But if you want to know why it’s because the cast iron skillet is heavier and thicker than a regular cake pan. The heat distributes evenly through the skillet insuring every piece of this delicious cornbread is the same.
This easy homemade cast iron skillet cornbread recipe is so adaptable and versatile. It can go with just about anything and always a huge hit at any get together!
Enjoy your new favorite recipe!!
Easy Cast Iron Cornbread
Easy and delicious cornbread made in a cast iron skillet with Jiffy Cornbread Mix, cheese, and buttermilk
1boxJiffy Cornbread Mixor any packaged cornbread mix
1eggor 2 if you want it less crumbly
1/3cupbuttermilkor regular milk
1cupcheddar cheeseor Monterey Jack (pepper)
Preheat the oven to 400 degrees. Place 1/2 stick of butter in the bottom of the cast iron skillet and place skillet into the oven. Let the skillet heat up for about 5 or 10 minutes. The longer time will result in more or less "brown butter" which I really like. It has a nuttier richer taste.
Place the Jiffy Cornbread Mix, cheddar cheese, corn, 1 egg or 2 if you want it less crumbly, and onion powder into a mixing bowl. Drizzle the buttermilk over the top and mix (about 25-30 strokes) until just incorporated.
Pour the cornbread mixture into the hot skillet. The butter will tend to sit on top of the mixture…which is good! Place back in the oven and bake for 20-25 minutes. The cornbread should be golden brown on top with darker golden brown crispy edges around the rim.
Let set for about 15 minutes before you cut into wedges or squares. Enjoy!