Cast Iron Cornbread

Who doesn’t love cornbread. It’s filling, it’s delicious, and it’s perfect with a big bowl of chili. But if you’re like us and have a cast iron skillet that you use to cook just about everything else, you might be wondering how to use it to make cornbread. Well, wonder no more! Grab your favorite cast iron pan and let’s get going!


Cornbread in a cast iron skillet with chili and a checkered napkin

Cast Iron Cornbread

Prep Time: 5 minutes
Cook Time: 25 minutes
Course: bread
Cuisine: American
Keyword: cornbread
Servings: 8 servings
Calories: 291kcal
Author: Bruce and Dina Miller


  • Cast Iron Pan


  • 1 ½ cups cornmeal
  • 1 cup flour can use AP, but we like to use Corn Flour
  • ¼ cup sugar
  • 1 Tbls baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk
  • 2 eggs
  • ¼ cup butter melted and cooled


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.


Serving: 1piece | Calories: 291kcal | Carbohydrates: 43g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 662mg | Potassium: 191mg | Fiber: 3g | Sugar: 9g | Vitamin A: 311IU | Calcium: 152mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Try these other savory breads!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


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