Cast Iron Skillet Cornbread
To get a crisp, golden crust that releases easily from the pan, heat your cast iron skillet in the oven with the butter until it sizzles before pouring in the batter. A high-heat sear at the start of the bake creates a crust that protects the moist, airy interior, ensuring the edges are firm rather than soggy.
Preheat is non-negotiable
The secret to the crust is the temperature of the skillet when the batter hits it. You want the fat to be shimmering and just beginning to smoke when you pour the mixture in.
- 10-inch cast iron skillet
- large mixing bowl
- whisk
- silicone spatula
What goes in.
- 1 ½ cupsyellow cornmeal, medium grind
- 1 cupall-purpose flour
- 1/4 cupsugar
- 1 tbspbaking powder
- 1 tspsalt
- 1 ½ cupsbuttermilk
- 2large eggs, lightly beaten
- 6 tbspunsalted butter, melted
Thermal Shock
Placing cold batter into a ripping hot, butter-greased skillet causes the edges to fry immediately, creating a distinct, crunchy exterior while the center stays tender.
The method.
Heat the oven
Place your 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). Leave the skillet in for at least 15 minutes while you prepare the batter.
Mix dry ingredients
Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl until uniform.
Combine wet ingredients
In a separate container, stir together the buttermilk, beaten eggs, and 4 tablespoons of the melted butter. Pour this into the dry mixture and stir until just combined; do not overwork the batter, or the cornbread will be dense.
Prepare the skillet
Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter and swirl to coat the bottom and sides. The butter should foam and sizzle immediately.
Bake
Pour the batter into the skillet—it should hiss. Return to the oven and bake for 20 to 25 minutes. It is ready when the top is golden brown and a toothpick inserted into the center comes out clean.
Other turns to take.
Jalapeño Cheddar
Fold in one seeded, finely diced jalapeño and half a cup of sharp shredded cheddar before pouring the batter into the skillet.
Bacon Fat
Replace the butter in the skillet with rendered bacon fat for a deeper, smokier flavor profile.
When it doesn't go to plan.
Use medium-grind cornmeal to ensure a distinct, sandy texture rather than a fine, powdery one.
If the buttermilk is cold, let it sit for a few minutes or temper it slightly to prevent it from seizing the butter.
Serve directly from the skillet to keep the bottom crust warm for as long as possible.
The ones that keep coming up.
Can I use a regular baking pan?
You can, but you will miss the signature crust provided by the cast iron. If you must, use a metal pan and preheat it as well, though the results will differ.
Why did my cornbread crumble?
Excessive cornmeal or not enough binder can cause crumbling. Ensure your eggs are large and fully incorporated.