This moist Cast Iron Skillet Cornbread is perfect to serve along side your southern meal!
We are counting down the days until Thanksgiving and are preparing our meal plan for our guests this holiday season.
My in-laws will be visiting this Thanksgiving and I want to make sure I serve delicious food for the entire family to enjoy during their stay. They will be here for a week and it’s up to me to have breakfast, lunch, and dinner plans each day since I know we will have some hungry guests! Some meals will be simple and others will take more time to prepare.
100+ Easy Recipes for Busy Moms
Try this >>> Southern Cornbread Dressing <<< – a great recipe for this holiday season! This recipe uses the cornbread recipe that you’ll find below!
This year, I’m making my mother in-laws special cornbread recipe as a side. My mother-in-law gave her cornbread recipe to me years ago! Cornbread is the perfect addition to a Thanksgiving meal!
I seasoned my large cast iron skillet before making the cornbread by coating it with vegetable oil and putting it in the oven for about an hour at 350 degrees. Then, I took my cast iron skillet out of the oven and allowed to cool before making my cornbread.
Here are more recipes you may want to try. Bacon and cheddar are perfect additions to cornbread mixes. Cornbread always pairs well with a warm bowl of chili, too!
You can use a 10-12″ skillet for this recipe. Find the cast iron skillet that’s right for you here.
Cast Iron Skillet Cornbread
Ingredients:
- 1 cup all purpose flour
- 1 cup yellow corn meal
- 1 tbsp baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 egg
- 5 tbsp. vegetable oil
- 1/3 cup sour cream
Here’s a photo of the ingredients to help. Note: The sour cream is not pictured here, but it’s a very necessary ingredient if you want the cornbread to be moist. Without the sour cream, you may have a dry texture.
Directions:
Pre-heat oven to 400 degrees.
1. Pour one cup of flour and one cup of corn meal into a large mixing bowl.
2. Add 1 tablespoon of baking powder.
3. Add 1/2 teaspoon of salt. Set aside.
4. Using a medium sized mixing bowl, beat egg with a whisk.
5. Pour one cup of milk and 1/3 cup sour cream into the egg mixture.
6. Add 5 tablespoons of vegetable oil to the egg and milk mixture.
7. Whisk together the egg, milk, and vegetable oil mixture until well blended.
8. Pour liquid mixture into dry ingredients.
9. Stir well until blended.
10. Pour mixture into cast iron skillet.
11. Bake in oven at 400 degrees for 20-25 minutes until cornbread is golden brown and an inserted toothpick comes out clean.
Cast Iron Skillet Cornbread
Ingredients
- 1 cup all purpose flour
- 1 cup yellow corn meal
- 1 tbsp baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 egg
- 5 tbsp. vegetable oil
- 1/3 cup sour cream
Instructions
Pre-heat oven to 400 degrees.
1. Pour one cup of flour and one cup of corn meal into a large mixing bowl.
2. Add 1 tablespoon of baking powder.
3. Add 1/2 teaspoon of salt. Set aside.
4. Using a medium sized mixing bowl, beat egg with a whisk.
5. Pour one cup of milk and 1/3 cup sour cream into the egg mixture.
6. Add 5 tablespoons of vegetable oil to the egg and milk mixture.
7. Whisk together the egg, milk, and vegetable oil mixture until well blended.
8. Pour liquid mixture into dry ingredients.
9. Stir well until blended.
10. Pour mixture into cast iron skillet.
11. Bake in oven at 400 degrees for 20-25 minutes until cornbread is golden brown and an inserted toothpick comes out clean.
While you are here, check out more easy recipes for busy moms including:
I have made my cornbread in a cast iron skillet for many years now. It’s even better if you pre-heat the skillet on the burner with about 4 tbsp of oil in it. Get it to frying temp. Add your batter to the hot skillet (you want it to sizzle when it hits the oil). Then pop into a hot oven. The bottom crust becomes very crispy, and very yummy!
I’ve never thought of making cornbread in a cast iron skillet. Will have to give it a try.
It’s the only way! I’m a 77 year old girl from the south and I’ve had an iron skillet just for making cornbread. When it’s done all you have to do is wipe the skillet out with a dry cloth. Voila, ready for next time.
No estimate on cooking time?
Hi, you don’t have a size listed for either a skillet or a pan??
What size cast iron skillet is used?
I use a medium/large size.
Wow
The best way to fix cornbread is in a iron skillet
I preheat oven and cast iron pan (2 T of oil in pan) to 425 degrees. Thickness is personal preference ~~ my family likes it thin (cover 1-2 “ of bottom) makes it crispy & yummy- also cooks quicker too. Make it thicker if you like! I’ve been making cornbread more decades than I’ll admit!
I grew up eating your cast iron cornbread and have continued all my life (including last night!) If I may make a suggestion, add a can of creamed corn and cook foe almost an hour. The tenderness is to DIE for!!!
Thanks for your consideration,
Travis
Thanks for the tip! I should definitely try that!
Followed the recipe but there was no corn taste! Just kind of fluffy bread with a crispy crust. 🙁