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Home » Bread » Quick Bread

Cast Iron Skillet Cornbread (Southern-Style)

Published: Nov 19, 2021 by Jenn ·This post may contain affiliate links ·

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This Cast Iron Skillet Cornbread recipe delivers the perfect balance of sweet and savory with a soft honey note and that classic tangy buttermilk flavor you expect from a traditional Southern Cornbread Recipe. What sets this version apart is the moist tender crumb, from both sour cream, buttermilk, and creamed corn.

Iron skillet filled with sliced chunks of cornbread on wood table.

🌿 Ingredients You Need & Why

  • Flour and Cornmeal - Equal parts of flour with cornmeal creates the perfect balance, you get serious corn flavor without the crumbly texture that many cornmeal recipes can have.
  • Butter - Unsalted butter melted in your screaming hot cast iron creates the most incredible nutty, golden crust. The milk solids brown slightly, adding depth to the flavor that plain butter just can't match.
  • Creamed Corn - Canned creamed corn adds moisture and extra concentrated corn flavor. It keeps your cornbread incredibly tender for days and adds little bites of sweet corn throughout. Don't drain it, don't overthink it, just dump it right in.
  • Buttermilk and Sour Cream - Using both buttermilk and sour cream creates layers of tang that make this cornbread so special. When they interact with baking soda, the crumb lifts into lighter more airy texture.
  • Honey - I promise this cornbread isn't sweet! It's key role is to give the old classic Southern cornbread more moisture along with a subtle floral taste.

What Can I Use if I Don't Have Buttermilk?

Here are a few common methods for substituting buttermilk.  Choose the one that best works with the ingredients you have on hand:

  • 1 Cup (240 grams) Buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
  • 1 Cup (240 grams) Buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
  • 1 Cup (240 grams) Buttermilk = 1 cup plain yogurt
  • 1 Cup (240 grams) Buttermilk = 1 and ¾ teaspoon cream of tarter + 1 cup of milk
Baked cornbread topped with melted butter in a skillet on table.

Tips for Southern Cornbread

  1. Iron Skillet - Use a 9 or 10-inch cast iron skillet for a lovely golden crust.
  2. Don't skip the Brown Butter - Keep the heat low and swirl constantly once it starts foaming. You're looking for those gorgeous brown bits and that nutty aroma. If it's not sizzling and turning golden after 3-4 minutes, turn the heat up just a touch.
  3. Level the Batter Before Baking - Use an offset spatula to level the batter in your skillet. This ensures even browning and prevents that annoying dome effect where the center bakes slower than the edges.
  4. Honey Butter is a MUST! - Brushing warm honey butter on warm cornbread creates a glossy, slightly sweet crust that seals in moisture. Apply it while both the cornbread and honey butter are warm so it soaks in slightly but still creates that beautiful shiny finish.
  5. Serve Cornbread With - My Spicy Buttermilk Fried Chicken, a bowl of chilli, soup, or with anytype of grilled meat.
Slices of cornbread in a skillet with honey on a wooden table.

How to Store Cornbread

Remove cornbread from the iron skillet and either keep it whole or cut into slices. Wrap tightly in plastic wrap and store at room temperature for 1-2 days. Or place in the fridge for up to a week of freshness.

How to Reheat Cornbread

To reheat or bring your Southern cornbread back to life, you can easily microwave a single slice for 30 seconds. Or, preheat oven to 350°F (176°C) place cornbread on a baking sheet, loosely cover with aluminum foil and bake for about 10 minutes.

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Closeup of sliced cornbread with melted butter in an iron skillet.
Jenn Davis

Cast Iron Skillet Cornbread (Southern-Style)

5 from 2 votes
Sweet buttermilk cast iron skillet cornbread made with browned butter sour cream and honey. Delicious southern style cornbread recipe.
Print Recipe Pin Recipe Ingredient Tips
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients

  • 6 tablespoons (113 grams) unsalted butter, cut into slices
  • 1 ¼ cups (156 grams) all purpose flour
  • 1 ¼ cups (225 grams) white or yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoons baking soda
  • 1 ¼ cups (300 grams) full fat buttermilk
  • ½ cup (120 grams) sour cream
  • 1 ½ tablespoons honey
  • 2 large eggs, lightly beaten
  • ¾ cup creamed corn, *canned cream corn
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Method
 

  1. Preheat oven to 425 F (220 C). Place butter slices into a 9 inch cast iron skillet.
Prep Ingredients
  1. Add flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Hand whisk to combine.
  2. Using a separate bowl hand whisk together buttermilk, sour cream, honey and the egg, until smooth.
  3. Transfer buttermilk mixture to the cornmeal mixture and stir to combine.
Brown the Butter
  1. Place butter pieces in cast iron skillet and cook on stovetop at low heat.
  2. Swirl butter across as it melts. After 3-4 minutes butter should foam, sizzle and slowly turn browner in color. You should see browning in the foam and dark milk solids starting to form at the bottom, when you swish the pan.
Combine Butter and Batter, then Bake
  1. Carefully drizzle brown butter into the cornbread batter, whisking until fully incorporated.
  2. Add the creamed corn and fold into the batter with a rubber spatula until combined.
  3. Pour the batter into the iron skillet and level with an offset spatula.
  4. Set cast iron skillet on the middle oven rack and bake for 20-25 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
  5. While cornbread is warm drizzle warm honey butter across the top and coat with a pastry brush.
  6. Cool for 10 minutes on a wire rack. Slice and serve warm with more honey and butter!

Notes

Serve warm with butter, honey, or molasses!!

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5 from 2 votes (1 rating without comment)

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Comments

  1. Karen

    April 11, 2020 at 6:51 pm

    5 stars
    I absolutely loved how simple this was to make! So soft and the hint of honey doesn't make it sweet at all. Thanks for a great recipe.

    Reply
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