Chili just really isn’t the same without cornbread, right?? And since homemade is always best, you’ve got to try this sweet buttermilk cast iron skillet cornbread! It’s almost as simple as a box mix and tastes a million times better.
The cast iron skillet bakes this sweet buttermilk cornbread so evenly and gives it a crispy edge and a top crust while leaving the middle sweet and cakey. It’s literally the best of both worlds- and pairs perfectly with my homemade chili!
This recipe is a combination of my experimenting and several other recipes, but I think it’s turned out quite well. It does make a rather large amount, so feel free to do half the recipe, share some, or freeze part of it for later.
Sweet Buttermilk Cast Iron Skillet Cornbread
Equipment
- 9" cast iron skillet
Ingredients
- 1 c flour
- 3/4 c cornmeal
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1/2 c butter melted
- 1/4 c vegetable oil
- 1 1/4 c buttermilk
- 2 eggs
- 1/2 c sugar
- 1/4 c honey
- 1/2 c creamed corn drained ( and optional)
Instructions
- Place a 9" cast iron skillet on a middle rack in the oven and preheat to 350
- In a small bowl, mix flour, cornmeal, baking soda, baking powder, and salt
- In a large bowl, combine melted butter, vegetable oil, buttermilk, eggs, sugar, and honey. Incorporate dry ingredients into the wet ingredients. Avoid overmixing to prevent the batter from becoming tough- only mix until there are no more dry spots
- Fold in the creamed corn if desired
- Carefully remove the hot cast iron skillet and coat the inside with butter. Pour in batter and replace into oven
- Bake for 25 minutes or until a toothpick can be poked into the center and come out clean
- Serve with butter and honey
Notes
Serve this cornbread hot right out of the skillet but store in an airtight container (aka not the cast iron skillet) for best lasting flavor. This can be stored at room temperature for up to 5 days, or refrigerate for up to a week and reheat before serving.
