Cast-iron skillet cornbread

I use an 8″ cast iron skillet. For a wider skillet or cake pan, reduce cooking time by 5-7 minutes. For muffins, begin checking at 15 minutes.

Skillet Cornbread


Last Import - 082 cups cornmeal (or substitute 1/2 cup of flour for 1/2 cup of cornmeal for cakier texture)
1 t salt
1 1/2 tsp baking powder
1/2 tsp baking soda/bicarbonate of soda
1 Tbsp sugar


1 egg
1 cup (240 ml) buttermilk
1/2 cup (120 ml) milk

3 Tbsp (45g) unsalted butter


Preheat oven to 425F/210C.

Measure out dry ingredients and whisk together to evenly distribute. In a separate bowl, combine wet ingredients.

Heat butter in cast iron skillet until foam subsides. Pour off into a mug, leaving a generous coating in the skillet. Place skillet in hot oven.

Mix wet ingredients into dry ingredients. Add melted butter and continue mixing until everything is incorporated. Allow to sit for about 2 minutes. Don’t over mix. It won’t help and it wastes time.

Remove hot pan from oven. Remember that it is hot. This is the hardest part for me. I find it safest to leave an oven mitt on the entire time, but that might just be me.

Cornbread + Butter

The butter likely browned in the oven. That is good. Pour batter into pan. Encourage into corners, but don’t worry about smoothing the entire surface. Aesthetics will not affect the flavour.

Bake for approximately 22 minutes until edges have browned and centre is set.

Rest for 2-3 minutes and then turn out onto a rack to maintain the crust on the bottom.

Best eaten the same day, but delicious anytime. Especially smeared with butter. Or jam. Or chili.