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.
🌿 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
Tips for Southern Cornbread
- Iron Skillet - Use a 9 or 10-inch cast iron skillet for a lovely golden crust.
- 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.
- 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.
- 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.
- Serve Cornbread With - My Spicy Buttermilk Fried Chicken, a bowl of chilli, soup, or with anytype of grilled meat.
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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Cast Iron Skillet Cornbread (Southern-Style)
Ingredients
Method
- Preheat oven to 425 F (220 C). Place butter slices into a 9 inch cast iron skillet.
- 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.
- 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.
- 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!
Karen
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.