Cast-Iron Skillet Cornbread
Cornbread & Biscuits
Cornbread baked in a sizzling-hot cast-iron skillet for a crispy, golden crust on the bottom and sides.
Prep Time
5 min
Bake Time
25 min
Servings
10
Calories
200
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ⅓ cup unsalted butter, melted
- 1 large egg
Instructions
- 1
Prepare
Preheat oven to 400°F (200°C). Grease a cast-iron skillet or baking pan.
- 2
Mix Dry
Combine cornmeal/flour, sugar, baking powder, and salt.
- 3
Add Wet
Stir in buttermilk, melted butter, and egg until just combined.
- 4
Bake
Pour into prepared pan. Bake 20–25 minutes until golden and set.
Baker's Notes
“The number one rule of biscuits: cold butter, cold buttermilk, and work the dough as little as possible. Every extra fold develops gluten and costs you flakiness.”
— Baker Thomas Moreau
Nutrition Facts
200
cal
7g
Protein
4g
Fat
35g
Carbs
2g
Fiber
203mg
Sodium
Tips & Tricks
- •Don't overmix the batter — a few lumps are fine and prevent tough cornbread.
- •A preheated cast-iron skillet gives the best golden crust.
- •Cold butter is the secret to flaky biscuits — freeze it and grate it in.
Reviews (3)
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
