Cracker Barrel Cast-Iron Cornbread

Cracker Barrel Cast-Iron Cornbread is a classic Southern side dish made with cornmeal and buttermilk. This bread features a dark, crispy crust and a moist centre using simple pantry items like flour, eggs, and butter.

The first time I made this, I poured the batter into a cold pan and ended up with a pale, soggy mess that stuck to the metal. Now I always leave the skillet in the oven for at least fifteen minutes before the batter goes in. That initial contact with the hot surface is the only way to get that signature fried edge that makes this bread famous.

If you need a solid side dish that actually holds its shape when dipped into a stew, this is the one. The soak step might seem like a waste of time, but it stops the cornmeal from feeling like you’re eating a mouthful of dry sand. It’s become the default bake in my kitchen because it’s reliable and uses things I already have in the cupboard.

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Cracker Barrel Cast-Iron Cornbread Ingredients

• 135g (4.5oz) cornmeal
• 125g (4.5oz) plain flour
• 300ml (10.5fl oz) full-fat milk
• 2 large eggs, beaten
• 60g (2oz) unsalted butter, melted
• 1 tbsp vegetable oil
• 2 tsp baking powder
• 3/4 tsp kosher salt

How To Make Cracker Barrel Cast-Iron Cornbread

1. Preheat the skillet: Place a 23cm (9-inch) cast-iron skillet on the middle rack of the oven and heat it to 220°C (425°F/Gas Mark 7). Make sure the pan stays inside for at least 15 minutes so the metal becomes hot enough to sear the batter on contact.
2. Soak the cornmeal: Mix the milk and cornmeal together in a medium bowl and let it sit for at least 10 minutes. Leave it alone until the grains have softened and the mixture looks thick and uniform.
3. Mix the dry ingredients: Whisk the plain flour, baking powder, and salt together in a separate large bowl. Make sure there are no clumps of leavening agent left before you add the liquid.
4. Create the batter: Pour the milk and cornmeal mixture into the bowl with the dry ingredients along with the beaten eggs and melted butter. Beat the mixture for about a minute until the batter is smooth and holds together well.
5. Sizzle and pour: Take the hot skillet out of the oven using heavy oven mitts and pour in the vegetable oil. Swirl the oil to coat the bottom and the sides, then pour the batter in immediately so it bubbles and sizzles at the edges.
6. Bake: Put the skillet back into the oven and bake for 18 to 23 minutes. You’ll know it’s done when the top is golden brown and a toothpick pushed into the centre comes out clean.
7. Serve: Let the bread sit in the pan for five minutes so it firms up. Slice it into thick wedges and serve while it’s still warm.

Recipe Tips

Check the oil smoke point. Use vegetable oil or bacon grease for the pan because butter has solids that will burn at 220°C (425°F/Gas Mark 7). You want a fat that can handle the heat without smoking or leaving a bitter taste on the bottom of the bread.

Don’t overwork the batter. Stop mixing as soon as you can’t see any more dry flour. Stirring too much makes the bread tough and chewy instead of light and crumbly.

Preheat the pan early. Start heating the skillet the moment you turn on the oven. A screaming hot pan is what creates the dark crust that sets this apart from bread made in a standard baking tin.

Test the baking powder. Put a pinch of your baking powder in a bit of hot water to see if it fizzles. If it doesn’t react, your bread won’t rise and you’ll end up with a dense, heavy brick.

Wrap it for later. If you aren’t eating the bread right away, wrap it in foil once it’s cooled slightly to keep the middle moist. You can warm it back up in a low oven to get the outside crispy again.

Add some texture. Stir in a handful of fresh corn kernels or chopped spring onions if you want to add more bite. The batter is sturdy enough to hold extra bits without sinking to the bottom.

What To Serve With Cast-Iron Cornbread

This bread is sturdy enough to handle being crumbled into a bowl of spicy beef chili or thick vegetable soup. It works best when you have something with plenty of liquid to soak up.

You could also serve it alongside some smoky ribs or a slow-cooked brisket. If you want something sweet, spread some honey butter over a warm wedge for a quick breakfast.

How To Store Cast-Iron Cornbread

Fridge

Store the wedges in an airtight container or wrap them tightly in clingfilm for up to three days. Keep them in a cool part of the fridge to stop them from drying out.

Reheat

Fry a slice in a dry pan over a medium hob for a minute on each side to make the edges crunchy again. You can use a microwave for thirty seconds, but the crust will stay soft and a bit chewy.

Freeze

Wrap each wedge in greaseproof paper and then a layer of foil before putting them in the freezer for up to three months. Let them thaw on the kitchen roll at room temperature before you reheat them.

Cracker Barrel Cast-Iron Cornbread Nutrition Facts

Per serving (1 of 8): Calories: 210, Protein: 5g, Fat: 9g, Carbohydrates: 28g, Sugar: 2g, Sodium: 380mg. Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken-Stuffing Bake Recipe
• Cracker Barrel Chicken Tetrazzini Bake Recipe
• Cracker Barrel Golden-Fried Shrimp Recipe