Cast Iron Skillet Cornbread

Three slices of cornbread on a white plate with honey being drizzled on top, next to a jar of honey. Background shows additional cornbread in a cast iron skillet. Text reads "Cast Iron Skillet Cornbread.

5 from 1 vote

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.

Course bread, Side Dish

Cuisine American/Southern

Keyword cornbread

Prep Time 10

Cook Time 25

Servings servings

Calories 219kcal

Author Paula

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