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There are some foods that just belong in a cast-iron skillet, and cornbread is one of them. I like both sweet cornbread and traditional cornbread, but when I want the kind I grew up thinking of as real cornbread, this is the one I make.
It’s simple, made from scratch with buttermilk, and baked in a hot cast-iron skillet so you get that golden crust around the outside. No fancy ingredients and no need to make it complicated — just good old-fashioned cornbread.
Traditional Buttermilk Cornbread Ingredients
- 2 cups self-rising cornmeal mix
- 2 eggs
- 1¾ cups buttermilk
- 2 tablespoons vegetable oil
- About ¼ cup vegetable oil for a 9-inch cast-iron skillet
The amount of oil I use in the skillet depends on the size of the pan. For my 9-inch cast-iron skillet, I use about ¼ cup.
How I Make My Cast-Iron Cornbread
- Preheat the oven to 400°F. Add the oil to your cast-iron skillet and place the skillet in the oven while it heats.
- In a mixing bowl, combine the self-rising cornmeal mix, eggs, buttermilk and 2 tablespoons of vegetable oil. Mix until everything is combined.
- Carefully remove the hot skillet from the oven. I like to drop just a tiny bit of batter into the oil first. If it sizzles, the skillet is ready.
- Carefully pour the rest of the batter into the hot skillet.
- Return the skillet to the oven and bake for about 25–30 minutes in a 9-inch skillet, until the cornbread is golden and cooked through.
Cooking time can vary depending on the size of the skillet you use, so I always keep an eye on it rather than relying only on the clock.
Why Cast Iron Makes the Difference
I’ve made cornbread in other pans, but there’s just something about making it in cast iron. Heating the oil and skillet first gives the bottom and edges that crispy golden crust while the inside stays soft and tender.
And that little sizzle when the batter hits the hot oil? That’s when I know I’m on my way to a good pan of cornbread.
What I Like to Serve With It
This is the kind of cornbread I love with a bowl of homemade vegetable beef soup or a pot of pinto beans. There’s nothing fancy about either one, but a warm piece of cornbread with that crispy edge makes both of them even better.
Honestly, sometimes the simplest meals are the ones I enjoy the most.
A Few Things I’ve Learned
I don’t really have a long list of cornbread secrets. For me, the biggest thing is getting that cast-iron skillet and oil good and hot before the batter goes in. If that little drop of batter sizzles, I know I’m ready. The other secret? Eat it while it’s still warm and use plenty of butter. 😂 That crispy crust, soft middle and melting butter are pretty hard to beat.
Simple Food Is Sometimes the Best Food
This is one of those recipes I keep coming back to because it doesn’t need anything fancy. A few simple ingredients, a hot cast-iron skillet and about half an hour in the oven are all it takes.
Whether I’m serving it with vegetable beef soup or a pot of pinto beans, this is the kind of simple, comforting food that always feels right at home in my kitchen.
More About Why I Love Cast Iron
If you’re wondering why I reach for my cast-iron cookware so often, I wrote more about what I love about cooking with cast iron and why it has earned a permanent place in my kitchen.
What I Used for This Cornbread
A few people have asked what I use, so here’s exact gear and ingredients form this recipe. Some of these are affiliate links, which means I earn a small commission if you buy through them, at NO extra cost to you. I only list things I actually cook with.
- 9-inch cast-iron skillet. This is the pan used in recipe
- Self rising cornmeal mix be sure to use mix and not just cornmeal
- Buttermilk if you don’t have fresh you can use Buttermilk powder handy for making things on a whim.
- Vegetable Oil I use a little to coat the skillet and get it really hot before the batter goes in. That’s what makes the bottom crust crisp. It has a high smoke point, so it handles the heat without burning.
- Cast-iron care kit to keep cast-iron clean and ready for your next pan of cornbread