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Meal Instructions
Specimen #0185·CAST IRON·Easy

Cast Iron Skillet Cornbread

A Southern-style buttermilk cornbread with a shatter-crisp bacon-fat crust from a scorching-hot preheated skillet — 20 minutes at 425°F to a mahogany top.

Cook temp
425°F
Total time
32m
REST
5m
Serves
8
PREP
10m
Ingredients
1 1/2 cups Yellow Cornmeal — medium grind
1/2 cup All-Purpose Flour
1 tbsp Baking Powder
1/2 tsp Baking Soda
1 tsp Kosher Salt
2 Large Eggs
2 cups Buttermilk — full-fat
1/4 cup Unsalted Butter — melted and slightly cooled
2 tbsp Honey
2 tbsp Bacon Fat — or butter, for the skillet
Equipment
10-inch Cast-Iron Skillet
Large Mixing Bowl
Whisk
Oven Mitts
DirectionsGet to the point
1Preheat cast-iron skillet 10 min in a 425°F oven.
2Whisk 1.5 cups cornmeal + 1/2 cup flour + 1 tbsp baking powder + salt.
3Whisk in 2 eggs, 2 cups buttermilk, 1/4 cup melted butter, 2 tbsp honey.
4Swirl 2 tbsp bacon fat in hot skillet; pour batter, bake 22 min until top is mahogany.
Dad pro tip

Argue about the sugar. Traditional Southern cornbread has zero sugar; Northern cornbread has 1/4 cup. This recipe uses 2 tbsp honey — halfway. Both camps hate it, which is how you know it's right for a mixed crowd.

Kid adjustment

Drizzle warm cornbread wedges with extra honey and top with a pat of softened butter. Kids who won't touch cornbread as a side will eat it as dessert — same cornbread, different framing.

Reheat

Warm wedges in a 350°F oven for 8 minutes to re-crisp the crust. A brief 20-second microwave softens the entire piece — use only if you don't care about the crust. Best day-of.

BASIS: Tested in a 10-inch cast-iron skillet preheated 10 min in a 425°F oven, then 2 tbsp bacon fat swirled in before pouring in the batter (1.5 cups cornmeal, 1/2 cup flour, 2 eggs, 2 cups buttermilk).245 kcal · 6g protein · 32g carbs · 10g fat
USDA FoodData Central #170291 (cornmeal) and #170842 (buttermilk)
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