Iron Skillet Cornbread
Golden, moist cornbread with a crispy crust, featuring rich corn flavor and a tender crumb. Perfect as a side for hearty meals or enjoyed on its own. Its rustic charm and comforting aroma make it a favorite for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 450°F.
- Put shortening in a 9-inch iron skillet and heat in the oven until very hot.
- In a bowl, mix corn meal, salt, baking soda, and sugar.
- Add boiling water to the dry ingredients and stir to coat the meal, improving texture.
- Add buttermilk, beaten eggs, and baking powder to the mixture.
- Mix well until combined.
- Remove hot skillet from the oven, pour excess melted fat into the batter, and quickly mix again.
- Pour batter into the hot skillet.
- Bake for 20-25 minutes until golden brown.
- Brown the top quickly under the broiler if desired.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of shortening for greasing the skillet. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the cornbread, add a pinch of cayenne pepper or some shredded cheese, which pairs beautifully with Nutmeg Log Cookies.
Serving Suggestions
This cornbread is excellent served warm with butter, honey, or your favorite jam. It pairs well with chili, BBQ, or as a side to a hearty soup. For a delightful dessert addition, serve it alongside a scoop of vanilla ice cream or alongside Cherry Divinity Candy for a sweet contrast.
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 refrigerate for up to a week. To reheat, wrap in foil and place in a preheated oven at 350°F for about 10 minutes to ensure it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Iron Skillet Cornbread contains roughly 300 calories, with 11g protein, 12g carbohydrates, and 24g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1203mg per serving (52% 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 make this cornbread without an iron skillet?
Yes, you can use any oven-safe baking dish, but the texture may differ slightly. An iron skillet provides a crispy crust, so if using a different dish, consider preheating it in the oven before adding the batter to mimic that effect.
What can I add to the cornbread for extra flavor?
You can mix in ingredients like jalapeños, corn kernels, or cheese to enhance the flavor. Herbs like chives or thyme can also be added for a savory twist, making it a versatile dish that complements various meals.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If you prefer a crispier top, you can place it under the broiler for a minute or two, but watch it closely to prevent burning.
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).