This Sweet Cast Iron Cornbread recipe makes perfectly moist, sweet cornbread with a fluffy center and buttery golden brown edges. The classic southern cast iron cornbread is quick, easy to prepare, and makes for a great side or snack!
Cast Iron Cornbread is a sweet, almost cake-like addition to your next meal. It is the best side for pretty much any meal you could imagine. So it is no wonder that the whole family enjoys it when I serve homemade cornbread!
GATHER YOUR INGREDIENTS FOR THE BUTTERMILK CORNBREAD:
Skip the Jiffy because the best cast iron cornbread is made from scratch with just a few simple ingredients!
- Yellow cornmeal: This ingredient is essential. It provides that grainy texture and golden brown color.
- All-purpose flour: Add this in order to give the cornbread that cakey consistency.
- Sugar: If you want a sweet cornbread, then this ingredient is a must.
- Buttermilk: This inclusion results in tender, moist cornbread with a distinct tang.
- Honey: Adjust to how sweet you want it.
- Butter: You can use salted or unsalted but make sure it is melted.
- Eggs: Use large eggs.
- Vanilla extract: This enhances the flavor.
- Vegetable oil: Use this or any other neutral-tasting oil.
HOW TO MAKE THIS SWEET CAST IRON CORNBREAD RECIPE:
Begin by preheating your oven to 400 degrees. Melt your butter in a cast iron skillet over medium heat. Then remove it from the heat and set it aside.
Use a large bowl and add the corn meal, flour, baking powder, and sugar. Whisk this together until everything is fully combined.
Next add the buttermilk, honey, melted butter, eggs, vanilla, and vegetable oil directly into the bowl with the dry ingredients. Mix this very well until there are no lumps.
Then spray your cast iron skillet with nonstick spray, or use shortening to grease the sides. Pour the batter into the cast iron skillet and bake for 22 minutes, or until it is golden brown and cooked through the middle.
Remove it from the oven and let it cook for at least 5 minutes before cutting into it. Finally, serve it with more butter and honey if desired!
TIPS FOR MAKING CORNBREAD:
- Do not overmix the batter. If you overmix the cornbread will not be as fluffy.
- Let the cornbread cool in the cast iron skillet for at least 5 minutes so it can continue to cook in the middle as it cools.
- If you do not have buttermilk, you can use a combination of milk and sour cream, or milk and lemon instead.
WHAT TO SERVE IT WITH:
This buttermilk cornbread is such a versatile treat that can be paired with plenty of foods! Here are some ideas for how to incorporate it into your next meal:
- On your holiday plate, nestled between the turkey and collard greens.
- With your favorite jam or spread like this mouthwatering Bacon Jam. It is the perfect bit of savory to balance out the sweet!
- Alongside some fried chicken like this yummy Buttermilk Chicken Fried Chicken.
- Sop it up with hearty chili, stew, or gumbo.
- This pairs perfectly with barbecue food like brisket and grilled chicken.
HOW SHOULD I STORE MY LEFTOVER CORNBREAD?
Store leftovers in an air-tight lid lined with paper towels underneath and on top of the muffins in order to maintain moisture and flavor. Leave them at room temperature and eat within 48 hours.
FAQ ABOUT CAST IRON CORNBREAD:
There is something truly irresistible about cornbread in a cast iron skillet. The cast iron skillet retains heat which makes it ideal for baking. The final result is cornbread with crisp edges and a fluffy center.
You can preheat the cast iron while the oven warms up. The skillet will be uniformly heated when you add in the batter. Doing this results in a perfectly browned crust.
Place oil or fat directly on the bottom and sides of the skillet. Use shortening or nonstick spray in order to prevent the cornbread from sticking to the bottom of the pan.
- 1 cup Yellow cornmeal
- 1 cup All purpose flour
- 2 teaspoons Baking powder
- ¼ cup Sugar
- 1 cup Buttermilk
- ½ cup Honey, adjust to how sweet you want it
- ½ stick Butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- ¼ cup Vegetable oil
- Begin by preheating your oven to 400 degrees.
- Melt your butter in a cast iron skillet over medium heat. Remove it from the heat and set it aside.
- Use a large bowl and add the corn meal, flour, baking powder, and sugar. Whisk this together until everything is fully combined.
- Next add the buttermilk, honey, melted butter, eggs, vanilla, and vegetable oil directly into the bowl with the dry ingredients. Mix this very well until there are no lumps.
- Spray your cast iron skillet with nonstick spray, or use shortening to grease the sides.
- Pour the batter into the cast iron skillet and shake the skillet a bit to smooth the batter out.
- Place the skillet in the oven and bake for 22 minutes, or until it is golden brown and cooked through the middle.
- Remove it from the oven and let it cook for at least 5 minutes before cutting into it. Serve with more butter and honey if desired!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Bob's Red Mill Baking Powder, 14 Ounce (Pack of 1)
PAM Non Stick Original Cooking Spray, 6 OZ
Mini Whisks Set of 2, 5 Inches and 7 Inches
Bob's Red Mill Cornmeal Coarse 24 Ounce (Pack of 1)
Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
Cast Iron Skillet with Lid - 12"-Inch Frying Pan + Glass Lid + Heat-Resistant Handle Cover - Pre-Seasoned Oven Safe Cookware - Indoor/Outdoor Use - Grill, BBQ, Camping Fire, Stovetop, Induction Safe
Amount Per Serving: Calories: 343Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 63mgSodium: 128mgCarbohydrates: 49gFiber: 2gSugar: 25gProtein: 6g
This website provides approximate nutrition information as a courtesy and for convenience only.