Cast Iron Cornbread
You’ll never want to buy the stuff in the box again after trying this Cast Iron Cornbread! It’s easy, fast, and oh so delicious. Light and fluffy, a hint of sweetness, and beautifully golden edges!
Prep Time10 minutes mins
Cook Time20 minutes mins
Servings: 12 Servings
Author: Maggie @ Cupcakes and Sarcasm
- 1 Cup All-Purpose Flour
- 1 Cup Cornmeal
- 2 Tbsp Granulated Sugar (Optional) See notes above
- 1/2 Tsp Salt
- 1 Tbsp (heaping) Baking Powder
- 1 Tsp Baking Soda
- 2 Large Eggs
- 1/4 Cup Maple Syrup (or Honey)
- 1 Cup Buttermilk
- 1/4 Cup Vegetable Oil
- 7 Tbsp Unsalted Butter, melted
- 1 Tbsp Unsalted Butter
Preheat your oven to 400 degrees. Stick your cast iron pan into the cold oven to heat up while the oven preheats.
To a large bowl, add the flour, cornmeal, granulated sugar, salt, baking powder, and baking soda. Whisk together until well combined.
To the dry ingredients, add the eggs, maple syrup (or honey), buttermilk, oil, and melted butter. Whisk until just combined. The batter will still be lumpy, and that’s what you want!
When the oven has preheated, carefully remove the cast iron pan and place the 1 tbsp of butter in it. Swirl it around and let it melt and coat the bottom of the pan.
Quickly add the cornbread batter and use a silicone spatula to smooth the top. Place back into the oven and cook for 18-22 minutes until the top and edges are golden and the center is cooked through and set (may want to insert a toothpick into the center).
Remove from oven and let sit until cool enough to slice. Optional: Once out of the oven, you can brush the cornbread with a little melted butter or honey butter. Enjoy!