Cast Iron Corn Bread Recipe

Preheat oven and prepare skillet

Position a rack in the center of the oven and preheat to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats so the skillet becomes hot.

If using fresh roasted chiles, dice and drain any excess liquid. Shred cheeses and set scallions aside for garnish.

Combine dry ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.

Combine wet ingredients

In a separate medium bowl, whisk the buttermilk and eggs until smooth, then whisk in the melted butter.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.

Fold the diced roasted green chiles and half of the Monterey Jack and half of the cheddar into the batter until evenly distributed.

Prep hot skillet

Carefully remove the preheated cast iron skillet from the oven using oven mitts. Add the 2 tablespoons of vegetable oil and swirl to coat the bottom (or add 1 tablespoon unsalted butter for flavor). Let the oil heat for 30 seconds until shimmering.

Pour the batter into the hot skillet, using a spatula to evenly spread it. Sprinkle the remaining shredded Jack and cheddar evenly on top.

Return the skillet to the oven and bake at 425°F (220°C) for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, lower the oven to 400°F (205°C) and continue baking until done.

Remove the skillet from the oven and, if desired, add 1 tablespoon unsalted butter over the hot cornbread to melt for a glossy finish. Let the cornbread cool in the skillet for 8–10 minutes to set.

Run a knife around the edge of the skillet and transfer the cornbread to a cutting board or slice directly in the skillet. Garnish with sliced scallions. Serve warm in wedges.