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The Ultimate Crispy-Edged Cast Iron Skillet Cornbread

A close-up view of a slice being removed from golden brown Cast Iron Skillet Cornbread, showing a moist, yellow interior with green herbs.
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Follow these steps to bake cornbread in a cast iron skillet, achieving a moist interior and a signature crispy, golden-brown crust.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweet/savory preference)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil, plus 2 tablespoons for preheating
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 1 small jalapeno, seeded and minced (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet inside the oven while it preheats for at least 15 minutes.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, 1/2 cup of vegetable oil, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter. If using, gently fold in the cheddar cheese and minced jalapeno.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 2 tablespoons of vegetable oil to the hot skillet. The oil should shimmer immediately.
  6. Pour the cornbread batter quickly into the hot, oiled skillet. The batter should sizzle when it hits the hot oil.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving directly from the pan.

Notes

  • For a crispier crust, use bacon grease instead of vegetable oil to preheat the skillet.
  • If you prefer a less sweet cornbread, reduce the sugar to 1 tablespoon or omit it entirely for a savory Southern style.
  • Baking at 425 degrees Fahrenheit is key to developing the crust quickly before the interior overbakes.

Nutrition

Find it online: https://delishdreams.com/cast-iron-skillet-cornbread-recipe/