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
- 218°C · preheat
- Total time
- 32 min
- 10 prep · 22 cook · 5 rest
- Rest
- 5 min
- Before slicing
The Most Delicious Skillet Cornbread · Meat Church BBQ
Matt Pittman shows melting butter in a cast iron skillet over high heat, pouring in cornmeal batter, and baking until edges are crisp.
- Target //Cook at 425°F (218°C) for 22 mins.
- Doneness //Cook until visual doneness cue is met. Rest 5 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 1 1/2 cupsYellow Cornmeal, medium grind
- 1/2 cupAll-Purpose Flour
- 1 tbspBaking Powder
- 1/2 tspBaking Soda
- 1 tspKosher Salt
- 2 Large Eggs
- 2 cupsButtermilk, full-fat
- 1/4 cupUnsalted Butter, melted and slightly cooled
- 2 tbspHoney
- 2 tbspBacon Fat, or butter, for the skillet
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Get to the point
- 1
Preheat cast-iron skillet 10 min in a 425°F oven.
- 2
Whisk 1.5 cups cornmeal + 1/2 cup flour + 1 tbsp baking powder + salt.
- 3
Whisk in 2 eggs, 2 cups buttermilk, 1/4 cup melted butter, 2 tbsp honey.
- 4
Swirl 2 tbsp bacon fat in hot skillet; pour batter, bake 22 min until top is mahogany.
Step by step
Tap a step to cross it offPreheat the Skillet in the Oven
20 minPlace a 10-inch cast-iron skillet in the middle rack of a cold oven. Set the oven to 425°F and let the skillet preheat with the oven for 10 minutes after the oven reaches temperature (about 20 minutes total).
WhyThe screaming-hot skillet is what gives you the shatter-crust edge — cornbread poured into a cold pan has a pale, soft crust that no amount of extra baking will fix.
Whisk the Dry Ingredients
In a large mixing bowl, whisk together 1.5 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 tbsp baking powder, 1 tsp kosher salt, and 1/2 tsp baking soda.
WhyYellow cornmeal is the classic — it gives you the golden color and full corn flavor. White cornmeal works but tastes muted and reads pale on the plate.
Whisk the Wet Ingredients
In a separate bowl, whisk 2 large eggs, 2 cups buttermilk, 1/4 cup melted unsalted butter (cooled slightly), and 2 tbsp honey until smooth.
WhyButtermilk is non-negotiable for cornbread. Sub 2 cups whole milk + 2 tbsp white vinegar (let sit 5 min) if you don't have it — but real buttermilk is worth the trip.
Combine — Do Not Overmix
Pour the wet ingredients into the dry. Whisk just until no dry streaks remain — about 20 seconds. Small lumps are fine and desirable.
WhyOvermixed cornbread batter activates the gluten in the flour and gives you a rubbery, dense loaf. Stop mixing when the batter looks 90% combined.
Grease the Hot Skillet
Pull the hot skillet from the oven (wear mitts — 425°F cast iron will brand you). Add 2 tbsp bacon fat or unsalted butter and swirl to coat every inch of the bottom and sides.
WhyBacon fat over butter every time — the smoky flavor makes the crust taste unlike any other cornbread. Save it from your Sunday morning bacon just for this.
Pour, Bake, and Rest
22 minImmediately pour the batter into the hot skillet — you should hear a sizzle at the edges. Return the skillet to the oven. Bake at 425°F for 22 minutes until the top is deep mahogany and a toothpick inserted in the center comes out clean. Rest 5 minutes before cutting into wedges.
WhyServe straight from the skillet at the table — the presentation is half the appeal. Cover the handle with a folded kitchen towel so guests don't grab it.
- 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 & toddler 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.
- Serve with
- Any chili — beef, turkey, or vegetarian · BBQ pulled pork or ribs · Braised collard greens with vinegar
- Reheating
- 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.
- Calories
- 245
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 10 g
Nutrition source: USDA FoodData Central #170291 (cornmeal) and #170842 (buttermilk). Cook-time 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).
Frequently Asked Questions
Can I make this ahead?
Cornbread is best day-of. Batter can be mixed 30 minutes ahead and held; longer and the baking powder loses lift.
Can I add corn kernels or jalapeño?
Yes, fold in 1 cup frozen corn (thawed) or 2 diced jalapeños with the wet ingredients. Both stretch the recipe and add texture.
How do you reheat leftover cast iron skillet cornbread without ruining the texture?
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.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Any chili — beef, turkey, or vegetarian, BBQ pulled pork or ribs, Braised collard greens with vinegar.