This classic Southern cast iron skillet cornbread is my mother’s recipe. You’ll love the savory buttermilk flavor and the deliciously crunchy crust!
This recipe was sponsored by Acorn Media and its advertiser. All opinions are my own.
Cast Iron Skillet Cornbread
Did you know that there are two kinds of cornbread? One kind is sweet, and the other is not. I like them both; in fact, I’ve even shared a recipe for the sweet kind of cornbread before.
However, today’s cornbread recipe is for the savory type of cornbread. Traditionally baked in a cast iron skillet, this cornbread is hearty, rustic, and has a crunchy crust.
I enjoyed cast iron skillet cornbread throughout my childhood. My mom made it pretty frequently, and I could always be relied upon to polish off several large wedges (preferably accompanied by a tall glass of cold milk).
I asked her to walk me through the making of this cast iron skillet cornbread and she very kindly obliged. I’m so happy to add another family recipe to my repertoire!
The calendar tells me that the season is turning from summer to fall, although—here in Florida—you wouldn’t know it yet from the unrelenting heat and sauna-like humidity.
This kind of recipe makes me long for cooler weather.
I can just imagine baking up a big skillet of cornbread and placing it on the table alongside hearty bowls of soup, wisps of steam gently spiraling upward. Soup and cornbread are a hearty combination that’s perfect for a cold evening.
I picked up some Progresso Rich & Hearty Chicken & Homestyle Noodle soup from Walmart for that very purpose. You can find it in the soup aisle (see the bottom of this article for pictures of the exact location).
Progresso Rich & Hearty Chicken & Homestyle Noodle soup is made with antibiotic free, all white meat chicken. You can pick up all your favorite Progresso soups at Walmart for quick, healthy, and easy meal solutions.
There’s nothing better than a real dinner, real fast—any day of the week!
Tips for Making Cast Iron Skillet Cornbread
- If you are planning to buy a new cast iron skillet before making this recipe, make sure that you “season” it before using. Cast iron skillets usually get rubbed with oil and baked empty before being used the first time; follow the manufacturer’s instructions on your skillet.
- This cornbread is so hearty that it doesn’t really need any butter on it, but I like to go all in and toss a pat of butter on mine anyway. Ditto for a bit of orange blossom honey if I’m feeling wild.
- Pair this cornbread with soups, stews, chilis, and more. It keeps well, so if you have leftovers, simply cool and cover airtight. You can even reheat it in the skillet the next day if you like.
Southern Cast Iron Skillet Cornbread
This classic Southern cast iron skillet cornbread is my mother's recipe. You'll love the savory buttermilk flavor and the deliciously crunchy crust!
- 4 tablespoons unsalted butter (1/4 cup)
- 1 3/4 cups buttermilk cornbread mix
- 1/4 cup corn meal
- 1 tsp baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups buttermilk
- 1 large egg
- 10 inch cast iron skillet
- Place the cast iron skillet in the oven and preheat the oven to 400 F. Cut the butter into a few pieces and set aside.
- Combine the mix, corn meal, baking powder, and salt in a large mixing bowl and whisk to combine.
- In a separate bowl, whisk together the buttermilk and the egg.
- When the oven is preheated, remove the cast iron skillet from the oven. (Caution: it will be extremely hot!) Drop the butter into the skillet to let it melt.
- Pour the buttermilk/egg mixture into the dry mixture in the large mixing bowl. Whisk to combine and immediately pour the resulting batter over the melted butter in the cast iron skillet.
- Bake for 20 minutes, or until the edges are golden brown and a toothpick inserted in the middle comes out clean.