This recipe for cast iron cornbread is a delicious, easy classic! Cornbread is the perfect compliment for so many things. I love to have cornbread with chili. In fact that is why I made this cast iron cornbread recipe today!

This cast iron cornbread recipe is easy to make and only requires a few ingredients. It is also very easy to modify. So you can add cheese, more sweetness (like a johnnycake) or some spice (jalapeños, green chilis etc.) It’s super easy. Just add in whatever ingredients you want to use. The cornbread will still turn out great! There is no need to adjust the other ingredients to accommodate the additions.

I like to use honey to give my cornbread just a touch of sweetness. Using honey also gives the cast iron cornbread a nice golden color. If you wanted to substitute pure maple syrup or regular sugar that would be fine. Or you can skip the sweetness altogether.

There are so many varieties of cornbread and so many different tastes people are looking for. This cornbread recipe is very forgiving so it is easy to adjust to your liking. It is also great to experiment with. Last week we had sausage, baked beans and cornbread. I added a jalapeño to the cornbread that night. It was a really good twist. The cornbread baked up perfectly.

To make cast iron cornbread, the secret is to heat your cast iron pan in the oven while it preheats. Put the 1/4 cup of butter into the skillet, then put the skillet into the oven while it preheats. While the oven is preheating, combine all of your other ingredients. When the butter is completely melted, remove the skillet from the oven and swirl the butter around the sides of the skillet. Once skillet is coated completely, add the remaining butter into the other ingredients and combine. Then pour your batter into the hot skillet and bake for approx 20 min. If the cornbread is cracked on the top, that is a good indication that it is done. You can also give the skillet a little shake to make sure there is no jiggle. You can also use a toothpick also to check doneness. It should come out clean.

After your cornbread is finished, remove from the oven and let sit in the skillet for 5 to 10 min. Then put a large plate on top and flip the cornbread out of the skillet onto the plate. Cut and serve your cornbread while it is still warm.

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Cast Iron Cornbread

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Equipment

• 1 10 inch cast iron skillet
• 1 medium mixing bowl
• 1 Measuring Cups
• 1 Measuring Spoons
• 1 Whisk

Ingredients

  

• 1 cup flour
• 1 cup cornmeal
• 1 tsp baking soda
• 2 tsp baking powder
• 1 eggs
• 1 cup milk
• 1/4 cup butter
• 3 tbsp honey

Instructions

 

• Add 1/4 cup of butter (1/2 stick) to a 10 inch cast iron skillet.
• Place skillet into oven and preheat to 400.
• Mix together all ingredients in a mixing bowl (except the butter)
• When the butter is melted, remove skillet from oven and coat skillet with the melted butter.
• Pour remaining butter into mixing bowl with other ingredients and whisk together.
• Pour batter into the hot cast iron skillet and bake for 20 min
• Check cornbread for doneness, then allow to cool in skillet for 5 to 10 min.
• Transfer cornbread to plate (place plate on skillet and flip)
• Cut cornbread and serve while it is still warm.

Notes

• Refrigerate leftovers
• This recipe is very customizable 
  • add more honey for a johnnycake style cornbread
  • add cheese for cheesy cornbread
  • add a jalapeño or green chili for a spicy cornbread