Cast Iron Skillet Cornbread
To achieve a crust that shatters when you slice it, you must heat the skillet with oil until it smokes before pouring in the batter. This jump-starts the golden-brown crust while the center stays tender and coarse-grained.
The heat of the iron is your only variable.
If the pan isn't searing hot, the bottom will stick and the crust will be pale instead of crisp. Keep the skillet in the oven while it preheats.
- 10-inch cast iron skillet
- Large mixing bowl
- Whisk
- Rubber spatula
What goes in.
- 2 cupsyellow cornmeal, medium grind
- 1 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspfine sea salt
- 2 cupsbuttermilk
- 2large eggs
- 1/2 cupunsalted butter, melted and cooled
- 2 tbspbacon fat or neutral oil
Preheat the Pan
Place your empty skillet in the oven as it warms to 425°F. The oil must be shimmering and near its smoke point before the batter touches the metal.
The method.
Heat the oven
Set the oven to 425°F and place your empty cast iron skillet inside on the center rack.
Mix dry ingredients
Whisk the cornmeal, flour, baking powder, and salt in a large bowl until thoroughly combined.
Whisk wet ingredients
In a separate container, whisk the buttermilk, eggs, and melted butter until the mixture is uniform.
Combine
Pour the wet ingredients into the dry. Stir with a spatula just until the streaks of flour disappear; do not overwork the batter or the texture will turn rubbery.
Sear
Carefully remove the hot skillet from the oven. Add the bacon fat or oil, swirling to coat the bottom and sides. Listen for the audible sizzle when you pour the batter into the hot pan.
Bake
Return to the oven for 20 to 25 minutes. It is done when the edges pull away from the skillet and a toothpick inserted into the center comes out clean.
Other turns to take.
Spiced
Fold in two finely diced jalapeños and a half-cup of sharp shredded cheddar for a deeper profile.
Sweetened
Add two tablespoons of honey or sorghum to the wet ingredients if you prefer a contrast to the salt.
When it doesn't go to plan.
Use stone-ground cornmeal for a more pronounced corn flavor and a heartier texture.
If the bottom is browning too fast, move the rack one position higher.
Let it rest in the skillet for at least ten minutes before slicing; this sets the crumb and makes it easier to remove.
The ones that keep coming up.
Can I use vegetable oil if I do not have bacon fat?
Yes, but bacon fat provides a depth that neutral oil cannot replicate. If you use oil, add a pinch more salt.
How do I know if my cornmeal is the right grind?
Look for 'medium grind' on the package. Fine grind makes for a cake-like texture, while coarse can be too gritty for some palates.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe