Cast Iron Skillet Corn Bread Recipe

Name: Cast Iron Skillet Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside.
2
I have also served this recipe for breakfast, brunch, lunch and dinner.
3
Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
4
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
5
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
6
Whisk in the milk, buttermilk, and eggs.
7
Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
8
Carefully remove the hot skillet from the oven.
9
Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter.
10
Pour the batter into the skillet and place it in the center of the oven.
11
Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.
12
Allow to cool for 10 to 15 minutes and serve.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups coarsely ground cornmeal, 3/4 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon kosher salt, and more.

Yes, Cast Iron Skillet Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cast Iron Skillet Corn Bread

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