Directions
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Ingredients
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 8 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
Photo: Cast Iron Skillet Corn Bread Recipe

















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By Home Chef Simon
Minnesota
on May 16, 2013
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Very good an went wonderfully with my Chili I made yesterday. I love to cook in Cast Iron pans. I loved this one! Give it a try tasty an flavor! I plan to add some chili's an maybe a touch of cyan next round Well done Chef!
By buttonbox
Minnesota
on May 13, 2013
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Not too dense, very tasty. Perfectly done in cast iron. Always use FRESH baking powder & soda, or yours will come out like my first attempt: flat, hard, dense.
By KateJauw
on April 12, 2013
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This recipe works great as gluten free and dairy free. I used the same measurements substituting a gluten free baking mix that I made for the flour, butter flavored Crisco for the butter and soy milk for the milk and buttermilk. The other difference would be in the baking powder. I have some already in my mix but went ahead and added the two teaspoons as called for in the recipe. Really amazingly good!
Read all 105 reviews