Servings: 10
Preparation Time: 15 minutes
Start to Finish Time: 55 minutes
The Magic of Cast Iron Cornbread
There’s something truly special about cornbread baked in a cast iron skillet. Chef ETL’s Corn Bread – Cast Iron Skillet recipe creates a sweet, moist, and flavorful cornbread that’s simply unforgettable. The cast iron gives it a beautiful golden crust, while the interior stays tender and deliciously rich. Serve it piping hot straight from the skillet, and you’ll have a show-stopping side or centerpiece ready for any meal.
The Journey to 5-Star Perfection
Chef ETL didn’t settle for just any cornbread — he tested, tweaked, and retested this recipe through many batches before achieving his signature 5-star version. Some early versions were too dry, some too crumbly, and some lacked that essential balance of sweetness and moisture. It took patience, a lot of butter, and a few taste-test marathons, but the result is a cornbread that hits every note: golden, tender, flavorful, and absolutely addictive.
Versatility at Its Finest
This cornbread isn’t just for one occasion — it’s perfect for breakfast, brunch, lunch, or dinner. Imagine it with a smear of jam and a pat of butter for a morning treat, or nestled next to crispy fried chicken for a soul-satisfying dinner. It also pairs beautifully with comforting dishes like beef stew, jambalaya, BBQ ribs, or even a simple pot of baked beans. No matter the meal, this cornbread rises to the occasion.
The Sweet, Moist Texture You’ll Crave
One bite is all it takes to understand why this recipe is a favorite. The balance of yellow cornmeal and a touch of sugar brings out the natural sweetness, while the creamed corn and buttermilk ensure the crumb stays wonderfully moist. Melted butter adds a rich depth of flavor that makes each bite a little piece of heaven.
Make-Ahead Convenience
Need to prep ahead? No problem. You can prepare the batter a day in advance and store it covered in the refrigerator. When you’re ready to bake, simply stir in 1/4 cup of buttermilk to loosen it up, and you’re good to go. This makes it ideal for holiday meals, potlucks, or any time you want fresh cornbread without the last-minute rush.
Serving Suggestions to Savor
While it’s perfect on its own, this cornbread truly shines when paired with hearty dishes. Think chili, pinto beans, smoked sausage, BBQ pulled pork sandwiches, meatloaf, pork chops, gumbo, pot roast, and even a classic hot dog. Whether you keep it traditional or get creative, this cornbread is the ultimate comfort food companion.
Ingredients:
1 3/4 cups yellow cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoon kosher salt
2 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 cup buttermilk
1 14.5 oz can creamed corn, canned
3 eggs, lightly beaten
10 tablespoons unsalted butter, melted
Instructions:
Preheat the oven to 425° F and place a 12-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
Whisk in the buttermilk, creamed corn and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375° F.
Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.