Cast Iron Skillet Cornbread
Golden edges, tender crumb, and the perfect touch of sweetness
There’s just something about a cast iron skillet that makes food taste like home. Maybe it’s the way it holds heat or that satisfying sizzle when butter hits the pan — but nothing showcases that magic quite like cornbread.
This is my go-to Cast Iron Skillet Cornbread, the one I bake over and over again. It’s golden, buttery, and slightly sweet, with a crisp edge and a tender crumb that stays moist even the next day. If you’ve ever struggled to get your cornbread just right — dry in the middle, pale around the edges, or missing that bit of tang — this one’s for you.
What Makes This Cornbread Special
Most cornbread recipes skip the preheated skillet, and that’s a mistake.
Warming the pan before pouring in the batter gives your cornbread that signature golden crust — crisp but not hard, rich but not greasy. When that melted butter hits the hot pan, it sizzles, browns just slightly, and infuses the edges with flavor before the batter even starts baking.
I also add plain yogurt and buttermilk to the mix for moisture and just enough tang to balance the touch of cane sugar. And I stir in a handful of frozen corn — it adds little bursts of sweetness that make every bite feel like comfort food.
Cast Iron Tips
If you’re new to cast iron baking, don’t skip this step:
Rub your skillet with beef tallow or avocado oil before preheating. As the oven warms, the fat seasons the surface even more, keeping the cornbread from sticking and ensuring those edges crisp beautifully.
When you pour the batter into the hot pan, you’ll hear it — that gentle sizzle that tells you the crust has already started forming. That’s the sound of good cornbread in progress.
CornBread
Equipment
Ingredients
- 1 1/2 cups flour all-purpose
- 1 1/2 cups corn meal
- 1/3 cup pure cane sugar
- 1 tbsp baking soda
- 1 tbsp baking powder
- 1 tsp kosher salt
- 5 oz plain yogurt
- 1/2 cup frozen corn
- 1 1/2 cups buttermilk
- 3 each eggs
- 1/3 cup butter, melted (plus 2 tablespoons for preheating the pan) melted
- Pure beef tallow or avocado oil, for skillet
Instructions
- Preheat the skillet:Rub the bottom and sides of a 12-inch cast iron skillet with beef tallow or avocado oil.Place the skillet in the oven and turn the oven on to 375°F — let the skillet heat up as the oven preheats.Mix dry ingredients:In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, baking powder, and kosher salt.Mix wet ingredients:In another bowl, whisk together yogurt, corn, buttermilk, eggs, and melted butter until smooth.Prepare the skillet:Once the oven is fully heated, carefully remove the skillet and add 2 tablespoons of butter.Return it to the oven for 2–3 minutes, just until the butter melts and begins to sizzle.This step creates that crisp, golden crust.Combine & bake:Slowly pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.Carefully pour the batter into the hot, buttered skillet.Bake for 8 minutes, rotate the pan, and bake another 8 minutes.Test with a toothpick — if it comes out clean, it’s done. If not, check every 2 minutes until set.Rest & serve:Let cool for about 5 minutes before slicing. Serve warm with butter or honey.