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This classic Southern cast iron skillet cornbread is my mother's recipe. You'll love the savory buttermilk flavor and the deliciously crunchy crust!

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!

Course Bread
Cuisine American, Southern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 234 kcal
Author Katie Moseman

Ingredients

  • 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

Cookware

  • 10 inch cast iron skillet

Instructions

  1. 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.
  2. Combine the mix, corn meal, baking powder, and salt in a large mixing bowl and whisk to combine.
  3. In a separate bowl, whisk together the buttermilk and the egg.
  4. 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.
  5. 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.
  6. Bake for 20 minutes, or until the edges are golden brown and a toothpick inserted in the middle comes out clean.
Nutrition Facts
Southern Cast Iron Skillet Cornbread
Amount Per Serving
Calories 234 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 41mg14%
Sodium 453mg20%
Potassium 182mg5%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 8g9%
Protein 4g8%
Vitamin A 315IU6%
Calcium 101mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.