Cast Iron Skillet Cornbread

Cast Iron Cornbread is a classic rustic side dish recipe, this one works every time and only takes a few simple ingredients to whip up. Baking cornbread in a cast iron skillet creates a crispy golden outer crust while keeping the inside soft and tender. Serve up this skillet cornbread with a batch of chili, barbecue chicken, or brisket.

This recipe is not for a sweet, cake-like cornbread, but rather a nice balanced cornbread that is just right for adding a slather of honey butter or drizzle with maple syrup.

Why Bake Cornbread in Cast Iron

Besides the fact that it is absolutely nostalgic and you feel like a pioneer when using cast iron, it really is the best pan for cornbread.

The cast iron has a non-stick finish that helps the cornbread release easily from the pan after it is cooked.

Cast iron also distributes the heat evenly as it bakes so the cornbread is baked evenly throughout. Cast iron is my go-to choice for making a perfect cornbread.

Cast Iron Skillet Cornbread

Ingredients

• 1½ cups cornmeal

• ½ cup flour

• 2 teaspoons baking powder

• 3 teaspoons honey

• 1 teaspoon salt

• 2 eggs

• ½ teaspoon baking soda

• ½ cup butter, melted and cooled

• 1¼ cups buttermilk

  
  

Instructions

• Heat oven to 425℉. Butter or grease a 10 inch cast iron pan if needed.

• In a large mixing bowl, combine all the cornbread ingredients and mix for at least 1 minute with a wooden spoon.

• Allow the batter to rest for at least 10 minutes.

• Pour the batter evenly into a well-seasoned 10" cast iron pan.

• Bake 25-30 minutes until cooked through and a toothpick comes out clean.

This is the cast iron skillet we use for just about everything here on the farm—perfect for one-pan meals like this.

Grab it here →https://smithey-ironware.pxf.io/leepermeatsllc