Cast Iron Cornbread Recipe

Preheat and prep

Place a 9-inch (23 cm) cast iron skillet in the oven and preheat to 425°F (220°C). This allows the skillet to become thoroughly hot so the cornbread forms a crisp, golden crust when poured in.

Combine dry ingredients

In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly distributed.

Mix wet ingredients

In a separate bowl or measuring cup, whisk 1 cup buttermilk with 1 large egg until smooth. Whisk in 3 tablespoons melted unsalted butter until combined.

Make the batter

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few small lumps are fine. The batter should be pourable but thick—if excessively thick, add up to 1 tablespoon additional buttermilk.

Heat fat in skillet

Carefully remove the preheated cast iron skillet from the oven using oven mitts. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional, to prevent burning) to the hot skillet. Swirl to coat the bottom and sides so the butter melts and foams; it should sizzle and brown slightly but not burn.

Add batter

Immediately pour the batter into the hot, buttered skillet. Use a spatula to smooth the top so it’s even. You should hear a sizzle as the batter hits the hot fat—this creates the crisp edge.

Bake

Bake in the preheated 425°F (220°C) oven for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, reduce oven temperature to 400°F (200°C) after 10 minutes and continue baking.

Rest briefly

Remove the skillet from the oven and let the cornbread rest for 5 minutes. This makes it easier to slice and helps the interior finish setting.

Slice the cornbread into wedges directly in the skillet or transfer to a cutting board. Top each wedge with a pat (about 1/2 tablespoon) of cultured butter so it melts into the warm bread. Drizzle wildflower honey (about 1/2 tablespoon per wedge) over the buttered cornbread just before serving. Serve warm.

Leftovers: Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 5 days. Rewarm in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium-low heat until warmed through; add fresh butter and honey to serve.