Cast-Iron Skillet Cornbread
A golden, fluffy cast-iron skillet cornbread with rich bacon drippings and a tender crumb, perfect as a side for hearty meals or casual gatherings.
Ingredients
Instructions
- Coat the bottom and sides of a 10-inch cast-iron skillet with bacon drippings and heat it in a 450° oven.
- In a bowl, whisk together the buttermilk and egg until well combined.
- Add the cornmeal to the buttermilk-egg mixture and stir well.
- Whisk in the baking powder, baking soda, and salt.
- Pour the batter into the hot skillet.
- Bake at 450° for 15 minutes or until the cornbread is golden.
Tips & Substitutions
For extra flavor, consider using rendered bacon fat instead of regular bacon drippings. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure that your skillet is hot enough to create a crispy crust; preheating is key. This cornbread pairs beautifully with Southern-style dishes, making it a great side for a Casserole Of Okra And Rice.
Serving Suggestions
Serve this cornbread warm, slathered with butter and honey for a sweet touch. It complements savory dishes like Chili Vegetable Soup or grilled meats. Consider pairing it with a fresh salad or serving it alongside hearty meals like Country Cassoulet for a satisfying feast.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a 350°F oven for about 10 minutes, or microwave for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cast-Iron Skillet Cornbread contains roughly 92 calories, with 2g protein, 17g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 634mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cornmeal instead of white cornmeal?
Yes, you can use regular yellow cornmeal if that's what you have on hand. The flavor and texture will be slightly different, but it will still yield delicious cornbread. Just ensure that the cornmeal is finely ground for the best results.
What can I add to the cornbread for extra flavor?
You can mix in ingredients like shredded cheese, chopped jalapeños, or even cooked bacon bits for added flavor. Herbs such as chives or parsley can also enhance the taste. Feel free to experiment based on your preference and what pairs well with your main dish.
Why did my cornbread turn out dry?
Dry cornbread can result from overbaking or not having enough moisture in the batter. Be sure to measure your ingredients accurately and check for doneness a few minutes before the suggested time. If needed, add a bit more buttermilk for a moister batter next time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).