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    Home » Sides

    Cast Iron Cornbread

    Published August 24, 2020. Last modified August 24, 2020 By Gary White

    590 shares
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    Cornbread in cast iron skillet with linen in background.
    Two images of cornbread in a cast iron pan, with text between the images saying Cast Iron Cornbread - The Foodie Eats.

    This version of cast iron cornbread is incredibly simple to make from scratch. It's savory, not sweet! And it's the perfect texture to use in cornbread dressing or for dipping in some pot liquor.

    Cornbread in cast iron skillet with linen in background.

     

    There are a hundred different ways to make cornbread. And everybody thinks their way is the best, right?! When I was growing up, I really only knew of two cornbread "rules" (if that's what you want to call them): cook it in a cast iron skillet and don't make it sweet. I know that sweet cornbread is very popular, it's just not what we did in my corner of the south. Although I have been known to add a tablespoon or two of sugar. But that's the beauty of it, you can add all kinds of things. And people do... corn, grated onions (which I really like), jalapeños, cheese, and more!

    Why This Recipe Works

    1. This is a simple base for cornbread and can be modified to your liking with additional ingredients.
    2. Many cornbread recipes have flour, but this one is gluten-free! Which is a must in our household.
    3. The texture in this cornbread is crispy and hearty which makes it perfect for using as a base in cornbread dressing. It won't get all soggy and mushy once you add the stock.

    Cornbread in cast iron skillet with linen in background.

    How To Make Cast Iron Cornbread

    Heating oil in cast iron skillet.

    Preheat oven to 450 F. Add 2 tablespoons of bacon fat to cast iron skillet and place skillet in oven while preheating.

    Cornmeal, salt, baking powder, and baking soda in mixing bowl.

    Add dry ingredients to large mixing bowl - cornmeal, salt, baking soda, and baking powder.

    Dry ingredients mixed together with whisk.

    Whisk to combine.

    Two eggs in bowl of buttermilk.

    In a separate bowl, add buttermilk and eggs...

    Buttermilk and eggs whisked together in mixing bowl.

    And whisk to combine.

    Pouring buttermilk mixture into cornmeal.

    Pour buttermilk mixture into bowl with cornmeal...

    Cornbread batter in bowl with spatula.

    ...and mix well.

    Pouring bacon fat into cornbread batter.

    Pour bacon fat into cornbread batter and mix well.

    Cast iron skillet inside oven.

    Add 3 more tablespoons of bacon fat to skillet and return to oven until very hot (about 5 minutes).

    Pouring cornbread batter into hot cast iron skillet.

    Carefully remove hot skillet from oven and pour cornbread batter in.

    Cast iron skillet with cornbread batter inside oven.

    Place skillet in oven and bake for 15-18 minutes, until set and lightly golden.

    And This Is The AMAZING Result...

    Cornbread in cast iron skillet on wood cutting board.

     

    Expert Tips

    1. Be sure that your skillet is very hot before adding the batter. You don't want to gently bake this like a cake, but rather almost fry it in the oven. Well, at least when the batter hits the oil.
    2. To achieve that beautiful golden color, you really want to stay away from white cornmeal. While it will still work, the color will be more pale.

    FAQs

    Can I use butter instead of bacon fat? Yes, really any oil will work here. But I prefer to use one with animal fat like bacon fat, lard, or butter. If you're using butter, you'll want to heat the pan first, then add butter or it will burn. Once the butter is melted, immediately add the batter. If you're using bacon fat or lard, you want to be sure to make sure it's screaming hot before pouring in the batter. 

    Can I make this sweet like I'm used to having cornbread? Of course! If I were to make this a sweet version, I would add 1 tablespoon of sugar for every cup of cornmeal - so, in this recipe, 3 tablespoons of sugar (or even honey!)

    What if I don't have a cast iron skillet? This recipe will work baked in a 13x9 casserole dish. However, I would cook it a little differently. Preheat the oven to 400F rather than 450F. Spray your dish with nonstick cooking spray. And this is an instance where I would add 4 tablespoons of melted butter to the batter rather than bacon fat.

    More Recipes to Go With Cornbread

    • Instant Pot Collard Greens
    • Instant Pot Vegetable Beef Soup
    • Pressure Cooker Chili
    • Instant Pot Chicken Chili

    ★ Did you make this cast iron cornbread? Please give it a star rating below! ★

    Cornbread in cast iron skillet with linen in background.

    Cast Iron Cornbread

    This version of cast iron cornbread is incredibly simple to make from scratch. It's savory, not sweet! And it's the perfect texture to use in cornbread dressing or for dipping in some pot liquor.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Southern
    Prep Time: 7 minutes
    Cook Time: 18 minutes
    Total Time: 25 minutes
    Servings: 12
    Calories: 188kcal
    Author: Gary White

    Ingredients

    • 3 cups finely ground yellow cornmeal
    • 2 teaspoon sea salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 cups buttermilk
    • 2 large eggs
    • 5 tablespoon bacon fat divided

    Instructions

    • Preheat oven to 450 F. Add 2 tablespoons of bacon fat to a 12" cast iron skillet and place skillet in oven while preheating.
    • Add dry ingredients to large mixing bowl - cornmeal, salt, baking soda, and baking powder. Whisk to combine.
    • In a separate bowl, add buttermilk and eggs and whisk together.
    • Pour buttermilk mixture into bowl with cornmeal and mix well.
    • Pour bacon fat into cornbread batter and mix well.
    • Add 3 more tablespoons of bacon fat to skillet and return to oven until very hot (about 5 minutes).
    • Pour cornbread batter into hot skillet. Place skillet in oven and bake for 15-18 minutes, until set and lightly golden.

    Notes

    Expert Tips

    1. Be sure that your skillet is very hot before adding the batter. You don't want to gently bake this like a cake, but rather almost fry it in the oven. Well, at least when the batter hits the oil.
    2. To achieve that beautiful golden color, you really want to stay away from white cornmeal. While it will still work, the color will be more pale.

    FAQs

    Can I use butter instead of bacon fat? Yes, really any oil will work here. But I prefer to use one with animal fat like bacon fat, lard, or butter. If you're using butter, you'll want to heat the pan first, then add butter or it will burn. Once the butter is melted, immediately add the batter. If you're using bacon fat or lard, you want to be sure to make sure it's screaming hot before pouring in the batter. 
    Can I make this sweet like I'm used to having cornbread? Of course! If I were to make this a sweet version, I would add 1 tablespoon of sugar for every cup of cornmeal - so, in this recipe, 3 tablespoons of sugar (or even honey!)
    What if I don't have a cast iron skillet? This recipe will work baked in a 13x9 casserole dish. However, I would cook it a little differently. Preheat the oven to 400F rather than 450F. Spray your dish with nonstick cooking spray. And this is an instance where I would add 4 tablespoons of melted butter to the batter rather than bacon fat.

    Nutrition

    Calories: 188kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 533mg | Potassium: 226mg | Fiber: 4g | Sugar: 3g | Vitamin A: 106IU | Calcium: 67mg | Iron: 1mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Side Dish Recipes

    • Easy Rice Bake with Baby Lima Beans and Ham
    • Homemade BBQ Sauce
    • Mom's Southern Cornbread Dressing Recipe
    • Instant Pot Pea and Mint Risotto

    Reader Interactions

    Comments

    1. Tamara

      September 01, 2020 at 3:08 pm

      Your recipe doesn’t say what size for the pan. Seems that is important to know 🙁

      Reply
      • Gary White

        September 02, 2020 at 7:51 am

        Oh my goodness, I can't believe I left that out. Thanks for the heads up. I added it to the first step of the instructions. This recipe is written for a 12-inch cast iron skillet.

        Reply
    2. Becky

      September 10, 2020 at 8:25 am

      5 stars
      Love this recipe, it turned out amazing! I wanted to eat the whole pan but forced myself to share.

      Reply
    3. ncscot3

      January 16, 2021 at 6:54 pm

      5 stars
      I loved the texture and the taste. This is my go to from now on.

      Reply

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