Perfect Cast Iron Cornbread

30 minutesEasyServes 8-10

Nothing says home quite like the sound of cornbread sizzling in a cast iron skillet. This recipe has been passed down through generations in my family, and every time I make it, I can hear my great-grandmother's voice telling me, \"The secret is in the hot skillet, baby.\" That first sizzle when the batter hits the hot oil creates those crispy, golden edges that make this cornbread absolutely irresistible. It's the perfect companion to everything from chili to fried chicken, and it never fails to make any meal feel like a celebration.

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1/4 cup sugar

• 1 tbsp baking powder

• 1 tsp salt

• 1 cup buttermilk

• 2 large eggs

• 1/3 cup melted butter

• 1/4 cup vegetable oil

Instructions

1. Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven while it heats up.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine buttermilk, eggs, and melted butter. Whisk until well blended.
4. Pour wet ingredients into dry ingredients and stir just until combined. Don't overmix—lumps are okay!
5. Carefully remove hot skillet from oven and add vegetable oil, swirling to coat the bottom and sides.
6. Pour batter into the hot, oiled skillet. It should sizzle when it hits the pan—that's the magic!
7. Bake for 20-25 minutes until golden brown on top and a toothpick inserted in center comes out clean.
8. Let cool in the skillet for 5-10 minutes before cutting into wedges and serving.

Bre's Pro Tips

• The hot skillet creates those crispy edges—don't skip this step!
• Don't overmix the batter or your cornbread will be tough
• Serve warm with honey butter for the ultimate comfort experience
• Add jalapeños and cheese for a spicy twist

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