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Cast Iron Skillet Cornbread

By Iris, the network's AI author ·
Close-up of a delicious asparagus frittata paired with cornbread, a perfect breakfast choice.

To make cornbread without sugar, focus on the heat of the skillet. Preheating the cast iron with fat until it smokes ensures a crisp, golden crust that sets against a tender, grainy interior. This version relies on the natural sweetness of high-quality cornmeal and the richness of buttermilk to provide character.

Difficulty
Easy
Total time
35 min
Hands-on
10 min
Serves
8

Ingredients

  • 2 cups stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 2 tbsp bacon fat or neutral oil, for the skillet

Step by step

  1. Heat the oven and pan

    Place a 10-inch cast iron skillet in the oven and preheat to 425°F. Leave the skillet in the oven for at least 15 minutes after it reaches temperature.

  2. Mix dry ingredients

    In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until uniform.

  3. Combine liquids

    In a separate container, whisk the buttermilk, eggs, and 4 tablespoons of melted butter.

  4. Fold and heat

    Pour the liquid mixture into the dry ingredients and fold until just combined. Add the bacon fat or oil to the hot skillet, swirling to coat the bottom and sides, then pour in the batter.

  5. Bake

    Return to the oven. Bake for 20 to 25 minutes. It is done when the top is firm to the touch and the edges have pulled slightly away from the skillet.

Questions people ask

Can I use butter instead of bacon fat for the pan?

Yes, but butter has a lower smoke point and can brown quickly. Watch it closely so it doesn't burn before the batter hits the pan.

Why is my cornbread dense?

Ensure your baking powder is active. If the batter sits for too long before hitting the hot oven, the leavening loses its strength.

Tips

  • Use coarse-ground cornmeal for a more pronounced texture.
  • If you don't have buttermilk, add a tablespoon of white vinegar to regular milk and let it sit for 5 minutes.
  • Let the cornbread sit in the pan for 5 minutes before slicing to keep it from crumbling.

Variations

  • Jalapeño and Cheddar: Fold in two diced jalapeños and a half-cup of sharp, shredded cheddar into the batter before pouring into the skillet.
  • Bacon bits: Add half a cup of finely chopped, crisped bacon into the dry mix for extra salt and crunch.