Menu Enter a recipe name, ingredient, keyword...

Cast Iron Skillet Cornbread


There’s nothing more trusty than good old-fashioned bread, but occasionally we take a break from it and look outside the box. With our fluffy cornbread, we have the perfect deputy that enlivens the dining table. It packs a rich, buttery flavour within its light body, with delightfully crunchy edges from being baked in a skillet.

Google Ads
Rate this recipe 4.3/5 (10 Votes)


  • Dry ingredients:
  • 1 cup corn meal
  • 1 cup plain flour
  • 2/3 cup brown sugar
  • 1/2 tsp salt
  • Wet ingredients:
  • 2 eggs
  • 1 cup buttermilk
  • 115 g melted butter
  • 1/2 tsp baking soda


Servings 8
Adapted from


Step 1

1. Preheat oven to 175C. Melt butter in a 8-inch cast iron skillet. Set aside to cool to room temperature. Combine and mix all dry ingredients in a large bowl, then form a well in the center.
2. In another bowl, crack in the eggs. Roughly beat the eggs, then stir in buttermilk, baking soda and melted butter, reserving about 2 tablespoons of butter in the skillet. Pour wet mixture into the dry mixture well and stir till just combined.
3. Swirl skillet to coat inner sides with the remaining butter, then heat skillet over medium heat until the butter bubbles. Remove from heat and pour in the batter. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 to 15 minutes and serve.

You'll also love

Review this recipe

Parmesan Zucchini and Corn Jana's Cornbread