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Cast Iron Skillet Cornbread

This slightly sweet cornbread is made in the versatile cast iron skillet! Having a crunchy, buttery crust, and being light and fluffy on the inside, this pairs well with any meal!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8
Author: The Cookin' Chicks


  • 1 1/4 cups cornmeal
  • 3/4 cup flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup milk
  • 1 cup buttermilk
  • 2 eggs
  • 8 tbsp unsalted butter, melted


  • Preheat the  oven to 425 degrees and place skillet into oven to warm up.
  • In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.
  • Whisk in the milk, buttermilk, and eggs.
  • Add in 7 tbsp of butter (leave 1 tbsp melted butter for the skillet).
  • Remove skillet from oven and lower temperature of oven to 375 degrees.
  • Pour remaining 1 tbsp butter onto bottom of skillet and move around to coat evenly.
  • Pour batter into warm skillet and place into oven.
  • Bake for 22-25 minutes, or until cooked through.
  • Remove from oven and allow to sit for about 10 minutes before serving! Enjoy!


Recipe adapted from: The Food Network
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!