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Classic "Cast Iron" Cornbread

User Rating 1 Star Rating (3 Reviews)


Michael Lamotte/Cole Group/Photodisc/Getty Images
Corn bread just doesn’t taste, or feel, the same way made with any other method. The key is the oiled, preheated cast iron pan, which gives the finished bread that incredible crisp around the edges texture.

Yields: 6-8 wedges

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 2 tablespoons vegetable oil
  • 2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1 egg


Preheat oven to 450 degrees F.
  1. Add the oil to a 10-inch cast iron skillet, and put it in the oven for 5 minutes to get the oil very hot. Combine all the dry ingredients together and mix very well. Whisk the egg and buttermilk until completely mixed. Add to the dry ingredients, and mix enough to form a batter. Be careful not to over-mix.

  2. Remove the cast iron pan out from the oven, and pour the oil into batter and stir in. Pour the batter back into the cast iron skillet, bake for about 20 minutes. The top of the cornbread should be golden-brown, and the bread should be pulling away slightly from the sides of the pan. Let cool for 10 minutes before trying to cut and serve.

Serving warm, spread with butter, is highly recommended!
User Reviews

Reviews for this section have been closed.

 1 out of 5
classic cast iron cornbread, Member oldwife

Self-rising cormeal mix or self-rising cornmeal is great! why doesn't anyone use it? Also you have to have some sugar to give it flavor and it needs some more fat- either more oil or better yet pour some melted butter on top before you bake it.

8 out of 27 people found this helpful.

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