Cast Iron Cornbread is a classic rustic recipe that only takes a few simple ingredients to whip up. Serve up this skillet cornbread with a batch of chili, barbecue chicken, or enjoy it on its own with some honey butter.

large cast iron skillet cornbread on a wooden background — Image by Sarah Alvord

Cast Iron Cornbread

Looking for that perfect side dish for the family dinner, neighbor get-together or just craving a slice of cornbread?

Ditch the boxed mix and make a batch of homemade cornbread in your cast iron pan.

You will love this cornbread made in cast iron, using cast iron helps make a beautiful crisp outer crust on the cornbread. Every bite is a delight.

This recipe is not for a sweet, cake-like cornbread, but rather a nice balanced cornbread that is just right for adding a slather of honey butter or drizzle with maple syrup.

Why Use Cast Iron for Cornbread

Besides the fact that it is absolutely nostalgic and you feel like a pioneer when using cast iron, it really is the best pan for cornbread.

The cast iron has a non-stick finish that helps the cornbread release easily from the pan after it is cooked.

Cast iron also distributes the heat evenly as it bakes so the cornbread is baked evenly throughout. Cast iron is my go-to choice for making a perfect cornbread.

triangular slices of cornbread on white plates

How to Cook Cornbread in Cast Iron Pan

Now that I’ve convinced you to dust off that old cast iron pan. Let’s talk about how to make cornbread in a cast iron skillet.

Combine the Cornbread Ingredients– get out a large mixing bowl and add in all the ingredients for the cornbread. Literally, you can just add it all to the same bowl, grab a wooden spoon, and start mixing. Let rest for 10 minutes while the oven is heating. If you don’t have buttermilk, check out this tutorial on how to make a good substitute at home from Beth at thefirstyearblog.com
Grease the Cast Iron Pan– if your cast iron is not well greased, add a teaspoon of oil or butter and rub it all over the bottom and sides. I like to use butter as well to grease the pan, just use your hand, a paper towel, or a brush to grease the bottom and sides. The pan does not need to be preheated for this recipe.
Bake the Cornbread– pour the cornbread batter into the cast iron pan and bake in a 425º F oven for 25-30 minutes, until a toothpick comes out clean in the center.

Leftovers and Storage

If you have any leftovers of this cornbread, place it in an air tight container or zip top bag, and store it on the counter for up to three days. This can also be frozen for up to 3 months.

This is also so good reheated in the microwave. Just heat for about 30 seconds, and drizzle over some honey or maple syrup.

Cornbread in a cast iron bread with triangular slices on a white plate

What to Serve with Cast Iron Cornbread

Not sure what to serve with a slice of cornbread? Let me give you a few suggestions that go great with cornbread:

cooked chicken thigh on a white square plate

Cast Iron Chicken Thighs

three salmon filets cooked in a cast iron pan

Cast Iron Salmon

three chicken breasts cooked in a black cast iron pan

Cast Iron Chicken Breast

tri tip cooked in a cast iron pan topped with cooked shallots and rosemary

Cast Iron Tri Tip Roast

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