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Crispy Cast Iron Skillet Cornbread

crispy cast iron skillet cornbread - featured image
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A nostalgic, buttery cornbread baked in a cast iron skillet for golden, crispy edges and a tender crumb. Perfect for cozy dinners, potlucks, or holiday gatherings.

Ingredients

Scale
  • 1 cup yellow cornmeal (finely ground preferred)
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar (or honey to taste)
  • 1 cup buttermilk (or dairy-free milk with lemon juice/vinegar)
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted (plus extra for skillet)
  • 1 tablespoon honey (optional)

Instructions

  1. Preheat oven and 10-inch cast iron skillet to 425°F (220°C) for about 15 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk eggs until frothy. Add buttermilk, melted butter, and honey; mix until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined; do not overmix.
  5. Carefully remove hot skillet from oven using oven mitts. Add a tablespoon of butter and swirl to coat bottom and sides.
  6. Pour batter into hot skillet and smooth the top.
  7. Bake for 20-25 minutes until top is golden brown and a toothpick inserted in the center comes out clean. If edges brown too fast, tent with foil after 15 minutes.
  8. Let cornbread cool in skillet for 10 minutes before slicing and serving.

Notes

Preheat the cast iron skillet to achieve crispy golden edges. Avoid overmixing the batter to prevent dense cornbread. Use room temperature eggs and buttermilk for even baking. Tent with foil if edges brown too quickly.

Nutrition

Keywords: cornbread, cast iron skillet, crispy edges, southern recipe, easy cornbread, buttermilk cornbread, golden crust

Find it online: https://zorbmeal.com/crispy-cast-iron-skillet-cornbread-recipe-perfect-for-golden-edges/