Classic Cast Iron Cornbread

Cornbread
Michael Lamotte/Cole Group/Photodisc/Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 6-8 wedges (6-8 servings)
Ratings (26)

Cornbread just doesn’t taste the same when it's made with any other method. The key to making this traditional southern cornbread is the oiled, preheated cast-iron pan, which gives the finished bread that incredible crisp-around-the-edges texture.
 

What You'll Need

  • 2 tablespoons vegetable oil
  • 2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon​ baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1 egg

How to Make It

  1. Preheat oven to 450 F.
  2. Add the oil to a 10-inch cast iron skillet, and put it in the oven for 5 minutes to get the oil very hot. Combine all the dry ingredients together and mix well. Whisk the egg and buttermilk until completely mixed. Add to the dry ingredients, and mix enough to form a batter without overmixing.
  3. Remove the cast iron pan out from the oven, and pour the oil into batter and stir in. Pour the batter back into the cast iron skillet, bake for about 20 minutes. The top of the cornbread should be golden brown, and the bread should be pulling away slightly from the sides of the pan. Let cool for 10 minutes before trying to cut and serve.
  1. Serve warm, spread with butter.
Nutritional Guidelines (per serving)
Calories 242
Total Fat 9 g
Saturated Fat 2 g
Unsaturated Fat 4 g
Cholesterol 33 mg
Sodium 322 mg
Carbohydrates 35 g
Dietary Fiber 3 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)