Table of Contents
- Regular vs cast iron skillet cornbread
- How to make cornbread in a cast iron skillet
- Recipe: Northern-Style Cornbread
- Recipe: Southern-Style Cornbread
- Tips for making the best cast iron skillet cornbread
- How to keep cornbread from sticking to cast iron?
Recipe: Northern-Style Cornbread
Print RecipeIngredients
5 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tablespoon honey
1 large egg
1 ear of corn, kernels removed (about ¾ cup kernels)
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Arrange a rack in the center of the oven and place a No.8 (10 1/4 -inch) cast iron skillet on the rack. Preheat the oven to 425°F. In a small saucepan, melt 4 tablespoons of the butter over low heat and set aside to cool.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk the buttermilk, egg, honey, and the cooled melted butter until well combined. Add the wet ingredient mixture to the dry ingredients and whisk gently until combined, being careful not to over mix. Gently fold the corn kernels into the batter with a rubber spatula.
Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of butter to the skillet and swirl to evenly coat the bottom and all sides. Pour the batter into the hot, buttered skillet and use a rubber spatula to smooth the top. Return the skillet to the oven and bake until the top of the bread is lightly golden and a toothpick comes out clean when inserted into the center, about 20 minutes.
Allow the cornbread to cool in the pan for 5 minutes before slicing and serving.
Recipe: Southern-Style Cornbread
Ingredients
5 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 large egg
1 ear of corn, kernels removed (about ¾ cup kernels)
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Arrange a rack in the center of the oven and place a No.8 (10 1/4 -inch) cast iron skillet on the rack. Preheat the oven to 425°F. In a small saucepan, melt 4 tablespoons of the butter over low heat and set aside to cool.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate small bowl, whisk the buttermilk, egg, and the cooled melted butter until well combined. Add the wet ingredient mixture to the dry ingredients and whisk gently until combined, being careful not to over mix. Gently fold the corn kernels into the batter with a rubber spatula.
Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of butter to the skillet and swirl to evenly coat the bottom and all sides. Pour the batter into the hot, buttered skillet and use a rubber spatula to smooth the top. Return the skillet to the oven and bake until the top of the bread is lightly golden and a toothpick comes out clean when inserted into the center, about 20 minutes.
Allow the cornbread to cool in the pan for 5 minutes before slicing and serving.
