Cast Iron Skillet Cornbread

Three slices of cornbread on a white plate with honey being drizzled on top, next to a jar of honey. Background shows additional cornbread in a cast iron skillet. Text reads "Cast Iron Skillet Cornbread.

5 from 1 vote

Cast Iron Skillet Cornbread

Made in a 10″ skillet with yellow cornmeal, this semi-sweet cornbread is served fresh and hot ready to pair with dinner or honey as dessert. The secret to moist, crumbly, thick cornbread is here.

Course Side Dish

Cuisine American/Southern

Keyword cornbread

Prep Time 10

Cook Time 25

Servings servings

Calories 219kcal

Author Paula

Equipment

Ingredients

2 large eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups cornmeal white or yellow
1 teaspoon salt
1 Tablespoon granulated sugar
2 Tablespoons sour cream

Instructions

Preheat well greased 10″ skillet in 450* oven while combining ingredients for mixture.
Beat eggs in a medium bowl and add buttermilk.
In a separate bowl, combine baking soda, cornmeal, and salt.
Add wet ingredients to dry ingredients and stir until fully combined.
Pour mixture into preheated pan and bake for 20-25 minutes or until set.
Serve hot with butter or honey.

Notes

Using a well-greased, deep skillet will create a beautifully crunchy bottom and side for your cornbread, and it will be a dream to pop out!

Nutrition