Easy Cast Iron Skillet Cornbread Recipe

This easy cast iron skillet cornbread is a simple homemade side dish with a soft, moist center and a golden-brown top and edges. Sour cream helps keep the cornbread moist, while baking it in a cast iron skillet makes it easy to take straight from the oven to the dinner table.

Made with basic ingredients including yellow cornmeal, flour, milk, and an egg, this skillet cornbread comes together quickly and bakes in about 20–25 minutes. Serve it alongside chili, soup, beans, barbecue, or your favorite family dinner.

Why You’ll Love This Cast Iron Skillet Cornbread

• Moist and tender: Sour cream adds moisture to the batter and helps keep the cornbread from turning out dry.
• Simple ingredients: This recipe uses basic pantry and refrigerator staples, including yellow cornmeal, flour, milk, and an egg.
• Quick to make: The cornbread bakes in about 20–25 minutes, making it an easy side dish for busy weeknight dinners.
• Made in a cast iron skillet: Baking and serving the cornbread in the same skillet keeps things simple and gives it that classic skillet-cornbread presentation.
• Pairs with plenty of meals: Serve it with chili, soup, beans, barbecue, greens, or your favorite Southern-style dinner.

Ingredients for Cast Iron Skillet Cornbread

This easy skillet cornbread uses simple ingredients you may already have on hand. You’ll need all-purpose flour, yellow cornmeal, baking powder, salt, milk, an egg, vegetable oil, and sour cream.

A few ingredients are especially important:

• Yellow cornmeal: Gives the cornbread its classic corn flavor and texture.
• Sour cream: This is one of the keys to keeping the cornbread moist and tender. I don’t recommend leaving it out, since the texture may be drier without it.
• Vegetable oil: Adds moisture and richness to the batter.
• Baking powder: Helps the cornbread rise and gives it a lighter texture.
• Milk: Adds moisture and helps bring the batter together.

What Size Cast Iron Skillet Should I Use?

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A 10- to 12-inch cast iron skillet works well for this cornbread recipe. The skillet gives the batter enough room to spread out and bake evenly without making the cornbread too thick.

I typically recommend a 12-inch cast iron skillet if that’s what you have available. A slightly smaller skillet may produce thicker cornbread and could require a little additional baking time.

There’s no need to preheat the skillet for this recipe. Simply prepare the batter, pour it into the cast iron skillet, and bake according to the directions below.

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.

How to Make Cast Iron Skillet Cornbread

1. Combine the Dry Ingredients

Preheat the oven to 400°F.

In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, and salt. Stir together and set aside.

2. Mix the Wet Ingredients

In a separate medium mixing bowl, whisk the egg. Add the milk, sour cream, and vegetable oil and whisk until well combined.

3. Make the Cornbread Batter

Pour the wet ingredients into the bowl with the dry ingredients. Stir just until everything is combined.

4. Pour Into the Cast Iron Skillet

Pour the cornbread batter into a 10- to 12-inch cast iron skillet and spread it evenly if needed.

5. Bake

Bake at 400°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool slightly before slicing and serving.

Tips for Moist Cast Iron Skillet Cornbread

A few simple tips can help your skillet cornbread turn out soft and moist every time:

• Don’t leave out the sour cream. Sour cream adds extra moisture to this recipe and helps prevent the cornbread from becoming dry.
• Don’t overmix the batter. Stir the wet and dry ingredients together just until combined. Overmixing can affect the final texture.
• Watch the baking time. Start checking the cornbread around the 20-minute mark. It’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.
• Keep the thickness in mind. A smaller skillet will create thicker cornbread and may require a little more baking time than a larger skillet.
• Let it cool slightly before slicing. Giving the cornbread a few minutes to rest makes it easier to slice and serve.

What to Serve With Cast Iron Skillet Cornbread

Cast iron skillet cornbread is an easy side dish to serve with everything from weeknight comfort food to holiday meals. Try serving it with:

• Chili, soups, and hearty stews
• Pinto beans, black-eyed peas, or baked beans
• Collard greens or other cooked greens
• Barbecue chicken, pulled pork, or ribs
• Fried chicken or other Southern-style meals
• Thanksgiving, Christmas, or New Year’s Day dinner

You can also serve warm cornbread with butter, honey, or honey butter for a simple snack or side.

How to Store and Reheat Cornbread

Allow leftover cornbread to cool completely before storing it. Keep it in an airtight container at room temperature for up to 2 days, or store it in the refrigerator if you want it to last a little longer.

To reheat, warm individual slices briefly in the microwave or place the cornbread in the oven until warmed through. Adding a little butter when serving can help bring back some of the moisture after reheating.

Can You Freeze Cast Iron Skillet Cornbread?

Yes. Once the cornbread has cooled completely, wrap individual slices or larger portions well and place them in a freezer-safe container or bag. Freeze for up to 3 months.

Thaw the cornbread before reheating and serve it warm.

Frequently Asked Questions

How Long Do You Cook Cornbread in a Cast Iron Skillet?

Bake this cast iron skillet cornbread at 400°F for about 20–25 minutes. The exact time can vary slightly depending on your oven and the size of your skillet. The cornbread is ready when the top is golden brown and a toothpick inserted into the center comes out clean.

Do I Need to Preheat the Cast Iron Skillet for Cornbread?

You don’t need to preheat the cast iron skillet for this recipe. I pour the prepared batter directly into the skillet and then bake it at 400°F. Some traditional cornbread methods use a preheated skillet, but it isn’t necessary for this particular recipe.

What Size Cast Iron Skillet Is Best for Cornbread?

A 10- to 12-inch cast iron skillet works well for this recipe. A 12-inch skillet will produce slightly thinner cornbread, while a smaller skillet may produce thicker cornbread that needs a little more baking time.

Why Is Sour Cream Added to Cornbread?

Sour cream adds moisture and richness to the batter. It’s an important ingredient in this recipe because it helps create a softer, more tender cornbread and keeps it from becoming too dry.

How Do I Know When Skillet Cornbread Is Done?

Look for a golden-brown top and check the center with a toothpick. If the toothpick comes out clean or with just a few moist crumbs, the cornbread is ready. Avoid baking much longer than necessary, since overbaking can dry out the cornbread.

Can I Make Cast Iron Skillet Cornbread Ahead of Time?

Yes. You can make the cornbread a day ahead and store it in an airtight container once it has cooled completely. Warm it before serving if you prefer your cornbread served warm.

More Cornbread Recipes to Try

If you enjoy this cast iron skillet cornbread, try one of these recipes next:

• Southern Cornbread Dressing – A classic comfort-food side that’s perfect for Thanksgiving and holiday meals.
• Bacon Cheddar Cornbread – A flavorful cornbread variation made with bacon and cheddar cheese.
• Easy Cheesy Broccoli Cornbread – An easy way to add broccoli and plenty of cheesy flavor to cornbread.
• Gluten-Free Cornbread Muffins – A muffin-style option for readers looking for a gluten-free cornbread recipe.