Cast Iron Corn Bread From Scratch

Want to save big time on all your shopping? Try Amazon Prime 30-Day Free Trial

This is a guest post from my friend, Kim. She noticed I didn’t have a recipe for corn bread here at the Kitchen Professor…

So, here is a great recipe that Kim shared with me. Check out more from Kim at Food for Thought RD.

Cast Iron Cornbread 600Growing up, my family had a cast iron skillet, but we only used it for two things:  scrambled eggs and cornbread.  Both were delicious, even if it meant we underutilized a great piece of cookware.

As an adult, I’ve tried a variety of cornbread recipes and mixes, but nothing seemed to come close to what I remembered.  Until recently, when I acquired a cast iron skillet of my own.  It’s crazy, but I really think the cornbread tastes markedly better cooked in cast iron.  If you don’t have cast iron, you can still make the cornbread.  But I highly recommend investing in one.

Cast Iron Cornbread 2 600

Cast Iron Cornbread  (Serves about 12)

  • 1 ¼ cups cornmeal
  • ¾ cup white whole wheat flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 1/3 cups buttermilk
  • 2 eggs
  • ½ cup canola oil
  • 1 tablespoon unsalted butter
  1. Preheat oven to 425 degrees F.  Place a 9 or 10 inch cast iron skillet in the oven to heat with the oven.
  2. In a large bowl, whisk together dry ingredients (cornmeal through soda).  In a separate bowl (or large measuring cup), whisk together buttermilk, eggs, and oil.  Whisk wet into dry ingredients until combined.  Don’t over mix.
  3. Remove skillet from hot oven.  Carefully, put butter in skillet and swirl around to coat the pan as it melts.  Pour the batter into the skillet and place in the center of the oven.
  4. Reduce oven temperature to 375 degrees F and bake until a toothpick in the middle comes out clean, about 20-25 minutes.  Allow to cool slightly before slicing and serving.

Nutritional Information (Amount per serving):

  • Calories:  206
  • Protein:  4 g
  • Fat:  12 g
  • Saturated Fat:  2 g
  • Cholesterol:  35 mg
  • Carbohydrates:  22 g 
  • Fiber:  1 g
  • Sodium:  296 mg

Recipe Notes: 

You will definitely want to check the cornbread at 20 minutes if using a 10 inch skillet.  Maybe even a couple minutes before, depending on how “hot” your oven cooks.  Cornbread is always better fresh and warm, but this does save for a couple days as leftovers if needed. 

Check out the 10″ Le Creuset Skillet on Amazon

Cast Iron Corn Bread

Source:  Adapted from Alex Guarnaschelli

Kim Marsh is the author of Food for Thought RD.  She is a registered dietitian, stay-at-home wife and mom, blogger, self-taught cook, and food lover. Her goal is to debunk nutrition myths and provide easy, healthy recipes. Being healthy shouldn’t be hard!

3 comments… add one
  • Ernie Halsell Mar 5, 2016, 10:42 am

    My Grandmothers nor my Mother ever put sugar in cornbread and neither do I. When you put sugar it it that makes it taste like cake. We Southerners like to eat cornbread with out beans and greens. I do not use flour in my cornbread either. Because I have to limit flour and corn in my diet I developed a cornbread recipe that uses mesa four instead of corn meal.

    • Don M Oct 31, 2016, 11:00 am

      Ernie, I am don’t how mesa flour would be different in limiting corn it the diet. It is corn flour they use for corn tortillas.

  • David A Oct 31, 2016, 11:05 am

    I made this for my first use of one of my cast iron skillets I cleaned and seasoned. Excellent recipe and it turned out great. I used sucanat sugar and also next time would up the amount of sweetener just a bit. I also replace about twenty five percent of the corm meal with course ground cormeal which gives it a nice, more rustic texture which I like.
    Overall the best I have made so thanks for a great recipe.

Leave a Comment