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.
cast-iron Timer
Set for 22 mins @ 425°F (218°C)
Ingredients
Base recipe calibrated for 8 adults.
Get to the Point
Preheat cast-iron skillet 10 min in a 425°F oven.
Whisk 1.5 cups cornmeal + 1/2 cup flour + 1 tbsp baking powder + salt.
Whisk in 2 eggs, 2 cups buttermilk, 1/4 cup melted butter, 2 tbsp honey.
Swirl 2 tbsp bacon fat in hot skillet; pour batter, bake 22 min until top is mahogany.
Step-by-Step Guided Instructions
Place 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).
The 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.
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.
Yellow 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.
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.
Buttermilk 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.
Pour the wet ingredients into the dry. Whisk just until no dry streaks remain — about 20 seconds. Small lumps are fine and desirable.
Overmixed cornbread batter activates the gluten in the flour and gives you a rubbery, dense loaf. Stop mixing when the batter looks 90% combined.
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.
Bacon 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.
Immediately 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.
Serve 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.
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.
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.
- Any chili — beef, turkey, or vegetarian
- BBQ pulled pork or ribs
- Braised collard greens with vinegar
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.