Cast‑Iron Cornbread Recipe

This Cast-Iron Cornbread Recipe achieves the holy grail of Southern baking: a crust that is shatteringly crisp and deep golden brown, protecting a tender, moist interior that never crumbles dryly. By preheating the skillet until it smokes, the batter sears instantly upon contact, creating that signature “fried” edge that sets cast-iron baking apart from any other method. It is the ultimate rustic table bread, perfect for soaking up chili or slathering with honey butter for the whole family.

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Cast‑Iron Cornbread Ingredients

• 1 cup Cornmeal: The star grain. Soaking it first is the secret to a moist crumb rather than a gritty one.
• 1 cup All-Purpose Flour: Provides the gluten structure to keep the bread fluffy.
• 1 1/4 cups Milk: Hydrates the cornmeal; whole milk or buttermilk works best for richness.
• 2 Large Eggs: Beaten, to bind the batter and add richness.
• 1/4 cup Unsalted Butter: Melted, for flavor inside the bread.
• 1 tbsp Vegetable Oil: Specifically for greasing the hot skillet; it has a higher smoke point than butter, ensuring a crisp, not burnt, bottom.
• Leavening: 4 tsp baking powder gives a significant rise, while 3/4 tsp kosher salt balances the corn’s natural sweetness.

How To Make Cast‑Iron Cornbread

1. Preheat the Skillet: Place your 9-inch cast-iron skillet onto the middle rack of the oven. Preheat the oven to 425°F (220°C). Letting the skillet heat up with the oven is non-negotiable; it needs to be screaming hot to create the crust.
2. The Soak Method: In a medium bowl, combine the milk and cornmeal. Stir well and let it sit for at least 10 minutes. This hydration step softens the gritty cornmeal, resulting in a tender interior texture.
3. Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, and salt.
4. Create the Batter: Pour the milk-cornmeal mixture into the dry ingredients. Add the beaten eggs and the melted butter. Beat vigorously for about 1 minute until the batter is smooth and cohesive.
5. Sizzle and Pour: Carefully remove the hot skillet from the oven using thick oven mitts. Pour the tablespoon of vegetable oil into the pan and swirl it around to coat the bottom and sides (carefully discard any excess pooling oil). Immediately pour the batter into the hot skillet. It should sizzle and bubble around the edges instantly.
6. Bake: Return the skillet to the oven. Bake for 18 to 23 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
7. Serve: Let it cool in the skillet for a few minutes, then slice into wedges. Serve warm with plenty of butter.

Recipe Tips

• Why Vegetable Oil? While butter tastes better inside the bread, vegetable oil (or bacon grease) is better for the pan. Butter contains milk solids that burn at 425°F, whereas oil creates a clean, crunchy fry on the bottom crust.
• Don’t Skip the Soak: If you’ve ever had dry, sandy cornbread, it’s because the cornmeal didn’t absorb enough liquid. That 10-minute rest makes all the difference.
• Sugar Option: This recipe is savory (Southern style). If you prefer Northern-style sweet cornbread, whisk 1/4 cup of sugar into the dry ingredients.
• Add-ins: This batter is sturdy enough to hold jalapenos, cheddar cheese, or corn kernels if you want to dress it up.

What To Serve With Cast‑Iron Cornbread

• Chili: The classic companion; crumbled cornbread adds texture to spicy chili.
• Collard Greens: Use the bread to soak up the “pot likker.”
• BBQ Ribs: A sturdy bread that stands up to sticky, smoky meat.
• Honey Butter: For a sweet breakfast treat.

How To Store Cast‑Iron Cornbread

• Room Temperature: Store wrapped in foil or in an airtight container for up to 2 days.
• Reheat: Slice and toast in a toaster oven or fry in a little butter in a skillet to revive the crisp edges.
• Freeze: Wrap individual wedges tightly in plastic wrap and freeze for up to 3 months. Thaw on the counter.

Cast‑Iron Cornbread Nutrition Facts

• Calories: 210 kcal
• Fat: 9g
• Carbohydrates: 28g
• Protein: 5g
• Sodium: 380mg

Nutrition information is estimated per wedge.

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