Cast Iron Skillet Cornbread
Buttermilk cornbread poured into a screaming hot buttered skillet for a crisp edge.
Dan MercerUpdated 8/28/2026
🌽
40m
Total
10m
Prep
25m
Cook
8
Serves
Easy
Difficulty
Why this recipe works
The whole trick is heating the skillet with the fat in it until it shimmers, so the batter sets the instant it lands.
Ingredients
- •1 1/2 cups coarse cornmeal
- •1/2 cup plain flour
- •1 1/2 cups buttermilk
- •2 eggs
- •3 tbsp butter
- •1 tsp baking soda
- •1 tsp salt
- •1 tbsp honey
Equipment: Cast iron skillet
Allergens: dairy, eggs, gluten
Method
- 1Put a cast iron skillet with the butter into a 220C/425F oven to heat.
- 2Whisk cornmeal, flour, baking soda and salt in one bowl.
- 3Whisk buttermilk, eggs and honey in another, then combine quickly.
- 4Pour into the hot skillet — it should hiss loudly.
- 5Bake 22-25 minutes until the top is golden and a skewer comes out clean.
- 6Turn out after 5 minutes.
Chef notes
Chef tips
If the batter does not sizzle when it hits the pan, the pan was not hot enough.
Substitutions
Milk soured with a tablespoon of vinegar stands in for buttermilk.
Storage
Room temperature in a covered tin for 2 days.
Reheating
Warm slices face-down in a dry pan for 2 minutes.
Nutrition per serving
260
Calories
7g
Protein
34g
Carbs
11g
Fat
3g
Fiber
480mg
Sodium
Values are chef estimates for one serving and will vary with brands and portioning.
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