With 10 ingredients and about 30 minutes, you can have this totally drool worthy cast iron cornbread! We make this to go with our turkey chili, and it makes the perfect side dish. You can also add in cheese or jnalepno’s to make this a spicy cheese version of cast iron cornbread.
Cast Iron Cornbread
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
Ingredients for buttermilk cornbread
- 1 1/2 cups cornmeal
- 1 cup flour (can use AP, but we like to use Corn Flour)
- 1/4 cup sugar
- 1 Tbls baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 1 1/2 cups buttermilk
- 2 eggs
- 1/4 cup butter, melted and cooled
Instructions
Instructions for buttermilk cornbread:
Preheat the oven to 400°F. Place 9 inch cast iron skillet in the oven to heat.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl.
Whisk the buttermilk, eggs, and butter in a separate bowl.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing. Spread the batter into the cast iron pan and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prep Time: 5 minutes
- Cook Time: 25
- Category: baking
- Method: oven
- Cuisine: american
Keywords: cornbread, castiron, bread, side dish