Classic Cast Iron Cornbread
Easy homemade cornbread recipe with crispy cast iron crust, buttermilk tang, and golden texture ready in 35 minutes.
Health Scores
Ingredients
- 1 1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 large eggs, room temperature
- 1 1/4 cups buttermilk, room temperature
- 1/3 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 tablespoon honey
- 1 tablespoon vegetable oil for skillet
Instructions
- 1
Position your oven rack to the center and preheat the oven to 425°F (220°C).
- 2
Place a 9-inch cast iron skillet in the oven with 1 tablespoon of vegetable oil and allow it to heat for 5 minutes until very hot.
- 3
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
- 4
Crack the eggs into a separate bowl and beat them lightly, then add the buttermilk, whole milk, melted butter, and honey, whisking until smooth.
- 5
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined—lumps in the batter are perfectly fine and will result in better texture.
- 6
Carefully remove the preheated skillet from the oven and pour the batter into the center, allowing it to spread naturally to the edges.
- 7
Bake for 22-25 minutes until the top turns golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- 8
Cool the cornbread in the skillet for 8-10 minutes before turning it out onto a cutting board or serving directly from the pan.
- 9
Cut into wedges or squares and serve warm with butter, honey, or your favorite accompaniment.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Whole wheat flour (use 1/2 cup) | Increases fiber content and provides more sustained blood sugar stability |
| Granulated sugar | Maple syrup (use 2 tablespoons instead of 3 tablespoons sugar) | Natural sweetener with lower glycemic index compared to refined sugar |
| Buttermilk | Plain Greek yogurt mixed with water (3/4 cup yogurt + 1/2 cup water) | Increases protein content and supports gut health with probiotics |
| Unsalted butter | Avocado oil or coconut oil | Substitutes with oils containing beneficial fats for inflammation reduction |
| All-purpose flour (1/4 cup of total) | Ground flaxseed (1/4 cup) | Boosts omega-3 fatty acids and fiber for improved digestive health |
Nutrition Information
Per serving (serves 8)
| Calories | 218 |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 52mg |
| Sodium | 375mg |
| Carbohydrates | 28g |
| Fiber | 3g |
| Sugar | 5g |
| Protein | 7g |