Cast Iron Skillet Cornbread is a great addition to dinnertime. Prepare yourself for sweet, fluffy, golden perfection that will keep your family coming back for more.

A cast iron skillet with sliced cornbread. A text overlay reads "Cast Iron Skillet Cornbread". Two smaller images below show cornbread with honey and butter.

Oh, the sweet smell of Cast Iron Skillet Cornbread cannot be beat. That first whiff is contagious, drawing you in and making you drool in anticipation. Not many recipes can have the same effect, but the anticipation of the buttery sweet flavor will do it every. single. time.

Table of Contents

History: Cast Iron Skillet Cornbread

Cornbread is a traditional American dish deeply rooted in Native American history and the South. It should come as no surprise with Southern roots that a hot skillet is crucial to making the magic happen when it comes to making the best cornbread.

Corn was a commodity in abundance, giving way to the delicious side dish we love today. Cornbread grew in popularity in the South in part because of the warmer, wetter climate making it difficult to rely on wheat, which tended to go bad.

A cast iron skillet contains freshly baked cornbread with a dollop of butter melting in the center.

Ingredients

eggs
buttermilk
baking soda
cornmeal
salt
sugar
sour cream

A slice of cornbread is served on a white plate with honey drizzling over it. A jar of honey and more cornbread in a skillet are in the background.

Tips for making the best cornbread

What size skillet? We recommend a well-seasoned 10-inch skillet to get the job done.

How do I make moist skillet cornbread? Making cornbread with enough moisture is easier than you think. Butter and buttermilk are two key ingredients that help keep the cornbread fluffy. Be sure to follow the recipe closely and trust in the balance of ingredients! Proper storage will also keep your cornbread moist and delicious.

Preheat your skillet. Yes, seriously. When making your cornbread mixture, stick the skillet in the oven and allow it to rise in temperature. It doesn’t need to stay in the entire preheating time of your oven, but allowing your skillet to come to temperature and sizzle when you pour the mixture in gives a nice, firm bottom.

A cast iron skillet filled with freshly baked cornbread, topped with a dollop of butter. The text "Cast Iron Skillet Cornbread" appears on a brown background.

Heavily grease your skillet. The secret to getting fresh, hot cornbread to pop out of the skillet is to grease it heavily prior to pouring in the mixture. If you have Crisco, this seems to work the best. If not, just use whatever oil you have on hand that you season the skillet with regularly.

Equipment

A cast iron skillet filled with a creamy, bubbling sauce on a wooden table.

How to Store and Reheat

Proper storage at room temperature: If you want to leave your cornbread on the counter, place it in a freezer bag or wrap it thoroughly in plastic wrap. Be sure to store it in a dark, dry place, and it will last 2-3 days.

Keeping your cornbread longer: To extend the shelf life of your cornbread, wrap it in plastic wrap or aluminum foil and store it in the refrigerator. It can last up to a week.

Three slices of food on a white plate with honey being drizzled on top, next to a jar of honey.

Reheating: In a pinch, you can reheat your cornbread quickly by covering it with a small piece of wet paper towel, but that doesn’t really do it justice. If you really want to reheat it properly, the oven is the way to go. Place your leftovers in the skillet or on a baking sheet and reheat at 350 degrees for 10 or 15 minutes. To keep the cornbread from burning, cover with aluminum foil.

Top it off: You know the saying, you can never have too much butter. I totally agree. When reheating, brush it with a bit of salted butter. This will give that extra kick of richness and help keep it moist during the reheating process.

A skillet with eight triangular slices of bread, featuring a golden-brown crust on a white surface. Two plates with cornbread slices are partially visible.

Rising to the occasion: Southern Cornbread

Cast Iron Skillet Cornbread is, by definition, a side dish. But that doesn’t mean you HAVE to have it as a side. Cornbread’s versatility means you can enjoy it with meat-based dishes and vegetarian dishes alike or add a light drizzle of honey for a semi-sweet dessert.

We get it if you’re a little intimidated about getting started with cast iron recipes. This cornbread is one of those recipes you don’t have to be afraid of. Check out our Cooking with Cast Iron how-tos to help you feel more at ease.

Ingredients for a recipe are laid out on a dark wooden surface, including milk in a measuring cup, two eggs in a bowl, a bowl of cornmeal, and smaller bowls of salt, sugar, and baking powder.

What to serve with Cast Iron Skillet Cornbread

Looking for a way to combine everything for a full meal plan? This section, found in every post, will help you pair the recipe you’re viewing with other flavorful dishes to make your mealtime much easier. Enjoy this section of posts? Leave a comment below and let me know!

What to make with leftover Cast Iron Skillet Cornbread

It’s hard to imagine a world where there are leftovers of this recipe, but on the off chance there are, here are some of my favorite ways to use them besides simply reheating.

Cast Iron Skillet Cornbread

Made in a 10″ skillet with yellow cornmeal, this semi-sweet cornbread is served fresh and hot ready to pair with dinner or honey as dessert. The secret to moist, crumbly, thick cornbread is here.

Author: Paula

5 from 1 vote

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Prep Time: 10

Cook Time: 25

Servings: 8 servings

Equipment

Ingredients

2 large eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups cornmeal white or yellow
1 teaspoon salt
1 Tablespoon granulated sugar
2 Tablespoons sour cream

Instructions

Preheat well greased 10″ skillet in 450* oven while combining ingredients for mixture.
Beat eggs in a medium bowl and add buttermilk.
In a separate bowl, combine baking soda, cornmeal, and salt.
Add wet ingredients to dry ingredients and stir until fully combined.
Pour mixture into preheated pan and bake for 20-25 minutes or until set.
Serve hot with butter or honey.

Notes

Using a well-greased, deep skillet will create a beautifully crunchy bottom and side for your cornbread, and it will be a dream to pop out!

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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