Cast Iron Cornbread

Cast Iron Cornbread

Cornbread has a long and rich history in the United States, dating back to Native American tribes who relied heavily on corn as a staple in their diets. The recipe for cornbread has evolved over time, with variations depending on the region and availability of ingredients. During the Civil War, cornbread became a staple for soldiers due to its affordability and versatility. In the southern United States, cornbread was often made with buttermilk and cooked in cast iron skillets, creating a crispy crust on the outside and a tender, fluffy interior. Today, cornbread remains a beloved comfort food and can be enjoyed in many different ways, from sweet to savory, as a side dish or even as a main course.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons vegetable oil


  1. Preheat your oven to 425°F.
  2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
  3. In another mixing bowl, whisk together the milk, eggs, and melted butter.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Place a 10-inch cast iron skillet over medium-high heat and add the vegetable oil.
  6. Once the oil is hot, pour the cornbread batter into the skillet.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the skillet from the oven and let the cornbread cool for a few minutes before slicing and serving.