Cast Iron Cornbread

Name: Cast Iron Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Southern American
Ingredients: 2 cups cornmeal (yellow or white); 1/2 cup all-purpose flour; 2 tbsp sugar; 1 tsp baking powder; 1/4 tsp salt; 2 eggs (large); 1 cup buttermilk; 3 tbsp butter (for skillet); 1/2 cup corn kernels (fresh or frozen); 1 jalapeno (optional), minced

Golden, crispy-edged cornbread baked in a cast iron skillet with a tender, moist crumb. Perfect alongside any Southern meal.

35 minEasyServes 8280 cal/serving

Southern AmericanSideOvenVegetarian

Ingredients

2 cups cornmeal (yellow or white)
1/2 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp salt
2 eggs (large)
1 cup buttermilk
3 tbsp butter (for skillet)
1/2 cup corn kernels (fresh or frozen)
1 jalapeno (optional), minced

Instructions

1

Preheat oven to 425°F.
2

Place a 10-inch cast iron skillet in the oven with 3 tbsp butter (for skillet) to melt and heat.
3

In a large bowl, whisk together 2 cups cornmeal (yellow or white), 1/2 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 1/4 tsp salt.
4

In another bowl, whisk 2 eggs (large) and 1 cup buttermilk together.
5

Fold the wet ingredients into the dry ingredients until just combined. Stir in 1/2 cup corn kernels (fresh or frozen) and 1 minced jalapeno (optional) if using.
6

Carefully remove the hot skillet from the oven and pour the batter into it.
7

Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
8

Cool in the skillet for a few minutes, then serve warm.

Questions

Can I make Cast Iron Cornbread dairy-free?

Yes. The dairy in this entry is 1 cup buttermilk, 3 tbsp butter (for skillet). Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Cast Iron Cornbread gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cast Iron Cornbread keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cast Iron Cornbread?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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