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Baked cornbread in a cast iron skillet

Cast Iron Cornbread

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5 from 2 reviews

  • Author: Richelle
  • Total Time: 35 minutes


One bowl cornbread recipe (without buttermilk!) baked in a cast-iron skillet to give it a nice crispy crust.



  • 1 cup all purpose flour
  • 1 cup corn meal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 tbs. honey
  • 1/4 cup sugar
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 2 tbs. butter/margarine


  1. Place Cast Iron Skillet in a cold oven and preheat oven to 400 degrees.
    *If you tend to be accident prone, just preheat the oven and see steps below.
  2. In a large bowl, combine all of the ingredients except for the butter with a wooden spoon.
  3. *accident prone instructions: warm the cast iron skillet over medium heat for about 10 minutes.
  4. Melt the butter in the hot cast iron skillet, making sure that the butter coats the entire pan (sides and bottom).  Take care to not burn yourself.
  5. Pour the cornbread mixture in the cast iron skillet and using potholders, put the skillet  in the oven.
  6. Bake for 25 minutes or until a toothpick comes out clean.


This recipe fits in a 9 inch cast iron skillet that is 1 1/2 inches deep.  If your skillet is larger or deeper, please double the recipe.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Cornbread