Cast Iron Skillet Cornbread

Jump to Recipe

Cornbread is that perfect side dish that never fails: golden on the outside, with a crumb that’s both dense and fluffy while staying moist, and that unique flavor only corn can deliver. It’s not too sweet or salty, making it ideal for breakfasts with honey, Thanksgiving meals, or summer barbecues.

Golden cornbread baked on.a cast iron skillet.

Cornbread is a classic of the American Southern cuisine. The cornerstone of that cuisine is the corn culture of indigenous peoples of North America. And I go further because as the Popol Vuh would say, on this continent we’re made of corn, from Canada to the Argentinian Patagonia.

As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.

Here you’ll find..

My First Cornbread
Ingredients
How to make cornbread
FAQs
Other corn recipes you'll love
Cornbread

Ingredients to make cornbread in glass bowls, including milk, flour, cornmeal, , sour cream, brown sugar, eggs, cron kernels, salt and baking powder.

My First Cornbread

I baked my first cornbread in 2007. I can even pinpoint the date because I made it for my first Thanksgiving celebration, exactly four days after my children and I arrived from Venezuela to live in Southern California.

I researched what the typical food was for that day, and cornbread seemed as mandatory as turkey, sweet potatoes, mashed potatoes, green beans, and pumpkin pie.

So while unpacking, getting familiar with my new home and the small town where we would later live for the next six years, I found myself researching and looking for recipes to prepare my first Thanksgiving dinner.

It was an exhausting but fun experience and I can say I learned to love my adopted country throught out its cuisine.

Of all the dishes, cornbread (and pumpkin bread) became part of my list of favorite recipes because as Venezuelan, I adore corn and anything prepared with this grain.

I found this recipe in Autumn: Recipes Inspired by Nature’s Bounty one of Joanne Weir’s many cookbooks, part of the Seasonal Celebration series published by Time Life for Williams Sonoma. So I adapted the recipe and adopted it too.

Enri

Ingredients

Cornmeal
All-purpose flour
Brown sugar
Baking powder
Salt
Eggs
Milk
Sour cream
Butter
Corn oil
Fresh sweet corn kernels

How to make cornbread

Corn kernels being poured into cornbread batter in a glass bowl with a spatula.

Mix the dry ingredients. In a large bowl, combine cornmeal, all-purpose flour, baking powder, and salt.
Prepare the wet ingredients and combine. In another bowl, lightly beat the eggs and add brown sugar, milk, sour cream, melted butter, and oil. Pour this mixture over the dry ingredients and fold in the corn kernels with gentle folding motions.
Bake. Transfer the mixture to your previously greased cast iron skillet and bake until golden and a toothpick comes out clean.

For exact amounts, times, and complete details, go to the recipe card at the end of this recipe.

FAQs

Unbaked cornbread batter spread evenly in a black cast iron skillet on a light marble surface.

Can I make this recipe with arepa flour?

Good question. The cornmeal used in this recipe is different from the precooked corn meal used to make arepas. Fan as I am of P.A.N. arepa flour, I don’t recommend it because its consistency is much lighter than regular cornmeal and the final result will be very different.

Is it necessary to use butter if the recipe already has oil, and vice versa?

Indeed, the recipe that inspired me to make this bread only uses oil. However, butter provides its unmistakable flavor, while oil helps maintain the bread’s moisture. Don’t omit either ingredient. Each serves a purpose.

A golden cornbread in a black cast iron skillet on a beige cloth, set on a marble surface.

What do I serve or pair it with?

At home we eat cornbread warm with honey, maple syrup, or with butter on top. I also serve it with a good lentil soup and together they make a complete meal. When it dries out, it can be used as stuffing for turkeys and chickens. And it goes very well as a side for barbecues, especially those with sweet or sweet and sour BBQ sauces.

Can I bake this bread in a glass baking dish?

Yes. You can bake it in any oven-safe dish that has the capacity. In fact, if you check at the end of this post, you’ll see I have photos of bread baked in a ceramic baking dish. You can also bake it in muffin tins. The reason I like to bake it in a cast iron skillet is because, traditionally, Southern cornbread is baked that way.

A slice of cornbread on a black plate with a fork, next to a skillet of cornbread with a missing slice.

Can I make this bread with canned sweet corn or creamed corn?

With canned sweet corn in water, perfectly. Just drain the kernels very well. With creamed corn, it would need testing, but why not?

What variations can be made using this recipe as a base?

You can dress up this bread by adding shredded cheddar cheese, cooked bacon bits, and diced jalapeño to the batter.

How do I store this bread and how long does it last?

Cornbread tends to dry out, so to refrigerate it you need to wrap it in plastic wrap and store it in an airtight container. In the fridge it keeps well for a week. Frozen, up to six months. To thaw, move from freezer to refrigerator the night before.

A slice of cornbread on a black plate with a fork, next to a skillet of cornbread.

Other corn recipes you’ll love

Golden cornbread baked in a cast iron skillet, this easy cornbread rests on a gray cloth over a marble surface.

If you enjoyed this recipe, subscribe to my YouTube channel for more delicious ideas, and check out my Amazon store for my favorite kitchen tools and ingredients.

No ratings yet

Cornbread

Cornbread is a classic of Southern United States cuisine. At home we eat it warm with honey, maple syrup, or with butter on top. Perfect for breakfast and as a snack, it nicely complemments a bowl of lentil soup. Not-to-be-missed on the Thanksgiving feast and summer BBQs.

Prep Time10

Cook Time35

Total Time45

Servings:

Calories: 389kcal

Ingredients

1 ½ cups cornmeal 210g
1 ½ cups all-purpose flour 190g
4 tablespoons brown sugar 50g
1 tablespoon baking powder 12g
1 teaspoon salt 6g
2 eggs, lightly beaten l100g
1 cup milk 240ml
1 ¼ cups sour cream 300g
4 tablespoons melted butter 56g
1/3 cup corn oil 75ml plus a little to grease the skillet
1 ½ cups fresh sweet corn kernels 225g – 1 to 2 shucked ears

1 10.25 inch cast iron skillet

Instructions

Preheat oven to 375°F (190°C).
Grease a cast iron skillet or baking dish with a brush and oil.
In a bowl, mix all dry ingredients: cornmeal, all-purpose flour, baking powder, and salt.
In another bowl, mix eggs, brown sugar, milk, sour cream, melted butter, and oil.
Fold this mixture into the bowl with the dry ingredients, being careful not to overmix.
Fold in the corn kernels.
Pour the batter into the skillet and bake for 35 minutes or until a toothpick inserted comes out clean.
Let cool for 10 minutes. Serve warm with honey, or at room temperature.

Nutrition

Nutrition Facts

Cornbread

Amount Per Serving

Calories 389 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 65mg22%

Sodium 306mg13%

Potassium 373mg11%

Carbohydrates 44g15%

Fiber 3g13%

Sugar 9g10%

Protein 8g16%

Vitamin A 449IU9%

Vitamin C 2mg2%

Calcium 126mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Bread, Breakfast

Cuisine: American

Keyword: cast iron skillet cornbread recipe, cornbread, cornbread recipe, how to make cornbread, traditional cornbread recipe

Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!

Author
Recent Posts

Enri

Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.

My First Cornbread

Ingredients

How to make cornbread

FAQs

Other corn recipes you’ll love

Cornbread

Ingredients

Instructions

Nutrition

Explore More

Soy Enriqueta Lemoine