Uncle Larry Adventures

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Cast Iron Skillet Cornbread

Buttermilk cornbread poured into a preheated, buttered cast iron skillet so the edges fry crisp while the middle stays tender.

Last updated

Cast Iron Skillet Cornbread

Crackling crust from a preheated pan

Golden skillet cornbread with a crisp browned edge in a black cast iron pan

The short version

Buttermilk cornbread poured into a preheated, buttered cast iron skillet so the edges fry crisp while the middle stays tender.

Prep
10 minutes
Cook
25 minutes
Total
35 minutes
Serves
8 slices

Ingredients

1× batch

This recipe doesn’t list a serving count, so it scales by batch.

  • 1½ cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1½ cups buttermilk
  • 2 large eggs
  • 6 tablespoons melted butter, plus 2 tablespoons for the pan
View list

Instructions

  1. 01

    Preheat the skillet. Put a 10-inch cast iron skillet in the oven and heat to 425°F. The pan must be hot before the batter goes in.

  2. 02

    Mix the dry ingredients. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.

  3. 03

    Mix the wet ingredients. Whisk the buttermilk, eggs and 6 tablespoons melted butter in a second bowl.

  4. 04

    Combine. Fold the wet into the dry until just combined. Lumps are fine; overmixing makes it tough.

  5. 05

    Butter the hot pan. Pull the skillet out, swirl in the remaining 2 tablespoons of butter until it sizzles, then pour in the batter — it should hiss.

  6. 06

    Bake. Bake 22–25 minutes, until the top is golden and a skewer comes out clean. Cool 10 minutes before slicing in the pan.

Larry’s rule: If the batter doesn't sizzle when it hits the pan, the pan wasn't hot enough and you won't get the crust.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Cast Iron Skillet Cornbread

What it is

Cast Iron Skillet Cornbread is a bread recipe rooted in Italian home cooking. This version makes 8 slices in 35 minutes and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: preheat the skillet, then mix the dry ingredients, then mix the wet ingredients. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1½ cups yellow cornmeal — supports the dish's balance, texture and regional character.
  • 1 cup all-purpose flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 2 tablespoons sugar — supports the dish's balance, texture and regional character.
  • 2 teaspoons baking powder — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Bake ahead, cool completely, and store airtight. Refresh briefly in a warm oven before serving.

What to serve with it

  • Serve warm at the table or use for sandwiches and crostini.
  • Cool fully before storing so the crust does not soften.

Larry’s why

Why the dough needs a slow, cold rise

A long rest in the fridge — 24 to 72 hours — lets enzymes break starch into sugar, which is what gives crust its colour and that faintly sweet, complex flavour. A fast warm rise makes gas but no taste. Time does the work you cannot fake with more yeast.

Larry’s rule: Less yeast, more time.

More questions Larry gets asked →

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Questions Larry gets asked

How long does cast iron skillet cornbread take to make?
About 35 minutes start to finish — roughly 10 minutes of prep and 25 minutes of cooking. That yields 8 slices.
What do you need to make cast iron skillet cornbread?
9 ingredients, starting with 1½ cups yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar. The full list with quantities is on this page.
How do you start cast iron skillet cornbread?
Preheat the skillet: Put a 10-inch cast iron skillet in the oven and heat to 425°F. The pan must be hot before the batter goes in.
How do you know when cast iron skillet cornbread is done?
Bake. Bake 22–25 minutes, until the top is golden and a skewer comes out clean. Cool 10 minutes before slicing in the pan.
What is the most common mistake with cast iron skillet cornbread?
If the batter doesn't sizzle when it hits the pan, the pan wasn't hot enough and you won't get the crust.
Can you make cast iron skillet cornbread ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a side dish that reheats well.

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