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–+ servings

CornBread

This classic Cast Iron Skillet Cornbread bakes up golden and crisp on the edges, tender in the center, and full of home-baked flavor. Heating the skillet first and letting butter sizzle in the oven creates that signature crust every Southern cook loves. A touch of yogurt and buttermilk keeps it moist with just the right tang, while pure cane sugar adds gentle sweetness. Perfect alongside soups, chili, or roasted meats — or simply served warm with a pat of butter and a drizzle of honey.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine southern
Servings 8
Calories 290 kcal

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.

Nutrition

Calories: 290kcalCarbohydrates: 55gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 683mgPotassium: 245mgFiber: 4gSugar: 13gVitamin A: 122IUVitamin C: 1mgCalcium: 179mgIron: 2mg
Keyword southern
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