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This Cast Iron Skillet Cornbread hits all the right notes! It’s classic, savory, and irresistibly moist. With a subtle tang from buttermilk, and extra richness from sour cream and creamed corn, every bite is tender and full of Southern comfort. It’s the kind of side everyone comes back for seconds.
Skillet cornbread is hands-down my favorite way to make this classic! There’s nothing like the way a hot cast iron pan creates that perfectly crisp, buttery crust while keeping the inside soft, tender, and just the right amount of crumbly. The heat from the skillet caramelizes the edges beautifully, giving you that irresistible texture and flavor you just can’t get from a regular pan.
🌿 Ingredients You Need & Why
- Flour & Cornmeal – Using equal parts flour and cornmeal gives you the best of both worlds: bold corn flavor with a soft, cohesive texture. No dry, crumbly cornbread here, just tender, flavorful bites all the way through.
- Butter – Melting unsalted butter in a hot cast iron skillet is what gives this cornbread its deeply golden, nutty crust. The butter browns slightly in the pan, creating a rich depth of flavor that takes things to the next level.
- Creamed Corn – Canned creamed corn adds incredible moisture and rich corn flavor. It keeps the cornbread soft for days and adds pops of sweet corn throughout. No need to drain, pour it straight in and stir.
- Buttermilk & Sour Cream – This tangy duo works magic together. They not only add richness and a subtle tang, but also react with the baking soda to create an extra light, fluffy crumb.
- Honey – This isn’t a sweet cornbread, I promise! A little honey simply brings gentle moisture and a delicate floral note that makes this version stand out from the classic Southern staple.
Helpful Tips
- Use a Cast Iron Skillet: A 9- or 10-inch cast iron skillet is ideal for cornbread. It heats evenly and gives you that signature crisp, golden crust you just can’t get from any other pan.
- Don’t Skip the Brown Butter: Melting your butter until golden and nutty adds amazing depth of flavor. Keep the heat low and swirl often once it starts foaming. Look for those browned bits and a rich aroma—if nothing’s happening after a few minutes, turn up the heat slightly.
- Level the Batter: Use an offset spatula or the back of a spoon to smooth the batter before baking. This helps it bake evenly and avoids a puffed-up center with underdone spots.
- Honey Butter Is a Must! Brushing warm honey butter over warm cornbread adds shine, seals in moisture, and gives each bite a hint of sweet, buttery goodness. Do it while both are warm so it melts right in and leaves a glossy finish.
- Let It Rest Before Slicing: Give the cornbread 10 minutes to cool slightly before slicing. This lets the crumb set and keeps it from falling apart.
Serving Suggestions
- Serve alongside a spicy bowl of chili, your favorite soup or spicy gumbo for the perfect cozy meal.
- Pair with fried or grilled chicken. You will absolutely love my Spicy Buttermilk Fried Chicken for classic Southern style fried chicken.
- Enjoy with a slather of honey butter or your favorite jam for a sweet and savory treat.
- Serve with a fresh garden salad or sautéed greens to balance the richness.
Storing and Reheating Cornbread
Once your cornbread has cooled, remove it from the skillet and keep it whole or slice it up. Wrap tightly in plastic wrap and store at room temperature for 1–2 days, or refrigerate for up to a week to maintain freshness.
To revive leftover cornbread, microwave a single slice for about 30 seconds for a quick warm-up. For a more even, oven-fresh taste and texture, preheat your oven to 350°F (176°C), place the cornbread on a baking sheet, loosely cover with foil, and bake for 10 minutes.
Either way, you’ll enjoy that tender crumb and buttery crust like it’s fresh from the skillet!
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Cast Iron Skillet Cornbread (Southern-Style)
Equipment
Ingredients
- 6 tablespoons (113 grams) unsalted butter, cut into slices
- 1 1/4 cups (156 grams) all purpose flour
- 1 1/4 cups (225 grams) white or yellow cornmeal
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 1/4 cups (300 grams) full fat buttermilk
- 1/2 cup (120 grams) sour cream
- 1 1/2 tablespoons honey
- 2 large eggs, lightly beaten
- 3/4 cup creamed corn, *canned cream corn
Instructions
- Preheat oven to 425℉ (220 ℃). Place butter slices into a 9-inch cast iron skillet.
Prep Ingredients
- Add flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Hand whisk to combine.
- Using a separate bowl hand whisk together buttermilk, sour cream, honey and the egg, until smooth.
- Transfer buttermilk mixture to the cornmeal mixture and stir to combine.
Brown the Butter
- Place butter pieces in cast iron skillet and cook on stovetop at low heat.
- 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
- Carefully drizzle brown butter into the cornbread batter, whisking until fully incorporated.
- Add the creamed corn and fold into the batter with a rubber spatula until combined.
- Pour the batter into the iron skillet and level with an offset spatula.
- 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.
- While cornbread is warm drizzle warm honey butter across the top and coat with a pastry brush.
- Cool for 10 minutes on a wire rack. Slice and serve warm with more honey and butter!
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.