Cast Iron Cornbread
Golden cornbread with crisp edges and a tender, buttery center.
Submitted by Jordan Reyes
Prep
10 mins
Cook
25 mins
Total
35 mins
Servings
8
Steps
- 1
Preheat oven to 425°F (220°C) with a 10-inch cast iron skillet inside.
- 2
In a bowl, whisk cornmeal, flour, baking powder, salt, and sugar.
- 3
In another bowl, whisk buttermilk, eggs, and melted butter.
- 4
Stir the wet mixture into the dry just until combined.
- 5
Carefully remove the hot skillet, grease it lightly, and pour in the batter.
- 6
Bake for 20 to 25 minutes until deeply golden and set in the center.
- 7
Cool slightly before slicing.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Fold in chopped jalapeños and sharp cheddar for a savory version.
- Drizzle the finished cornbread with hot honey.
- Brush the top with melted butter as soon as it comes out of the oven.
- Add corn kernels for more texture and sweetness.
- Top with toasted panko, lemon zest, and salt to taste for a crunchy finish.