Skillet Cornbread

Cast Iron Skillet Cornbread

This is cornbread the way it was meant to be! Baked in a hot cast iron skillet with bacon drippings, crisp-edged and deeply golden.

The batter is simple: cornmeal, flour, buttermilk, oil, and just enough egg to bind, letting the corn flavor shine through.

This version is perfect alongside pinto beans, collard greens, or chili. It’s humble, hearty, and fast to make. Whether you serve it warm with butter or crumble it into a bowl of beans, this skillet cornbread delivers comfort in every bite.

Ingredients

• 1 cup (150 g) fine or medium-ground cornmeal

• 1 cup (120 g) plain (all-purpose) flour

• 1 tbsp (12 g) sugar (optional)

• 1½ tsp (6 g) baking powder

• 1 tsp (5 g) baking soda

• 1 tsp (5 g) fine sea salt

• 1 large egg

• 1 cup (240 ml) buttermilk

• ¼ cup (60 ml) vegetable oil

• 1 tbsp (15 ml) bacon drippings or lard (for the skillet)

Method

1. Preheat the Oven
   Place a 9-inch (23 cm) cast iron skillet in the oven and preheat to 220°C / 425°F. Let it heat for at least 10 minutes until very hot.

2. Mix the Dry Ingredients
   In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. Add Wet Ingredients
   Make a bowl in the center of the dry ingredients, add the egg beating slightly, then whisk in the vegetable oil, followed by the buttermilk. Fold in gently until just combined. Do not overmix.

4. To the Hot Skillet
   Carefully remove the hot skillet from the oven, add the bacon drippings or lard, swirl to coat, and immediately pour in the batter. You should hear a sizzle.

5. Bake
   Return to the oven and bake for 20–25 minutes, or until golden on top and a toothpick comes out clean.

6. Cool & Serve
   Rest for 5–10 minutes before slicing. Serve warm, with butter, hot sauce, or alongside beans.