Cast Iron Skillet Cornbread Recipe (Moist Sweet Cornbread!)
This Cast Iron Skillet Cornbread Recipe has a rich, sweet buttery corn flavor, and is crisp and golden outside with a soft, tender, and moist crumb inside.
Servings 12 servings
Preheat the oven to 400F. Place a 12-inch cast-iron skillet into the oven to preheat.
Whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda in a large bowl.
Whisk together the creamed corn, eggs, buttermilk, and oil in a medium bowl.
Add the butter to the skillet in the oven and let it melt. Watch it carefully, it only takes about 2 minutes.
Add the wet ingredients to the dry ingredients, and stir to combine.
Use potholders to remove the skillet from the oven. Use a spoon to swirl the butter around the skillet. Carefully pour the batter into the hot skillet and carefully stir it a bit to incorporate the melted butter into the batter. It doesn’t have to be fully incorporated.
Bake until the cornbread is puffed, golden along the outside, and a toothpick inserted in the center comes out with just a couple crumbs, about 28 minutes.
- Once the Cornbread is cooled, cut it in pieces to remove it from the cast iron skillet. Put it in an airtight container and store it at room temperature for up to 2 days. If you leave it in the cast iron skillet, it starts to have a noticeable irony flavor after the first day. After 2 days at room temperature, you can store Cornbread for up to 5 days more in the fridge.
- This recipe was inspired by my Cornbread Muffins Recipe, which also have creamed corn.
Calories: 374kcal | Carbohydrates: 45g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 471mg | Potassium: 234mg | Fiber: 3g | Sugar: 14g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg