Cast Iron Skillet Corn Bread

Revised 2015 Dec 17

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers. - Alex Guarnaschelli

6 servings


1 1/4 cups coarsely ground cornmeal
3/4 cup flour, all-purpose
1/4 cup sugar, granulated
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons butter, melted


Preheat the oven to 425F Put the butter in a 9-inch cast iron skillet in the oven to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in the melted butter after swirling to coat the skillet well.

Reduce oven temperature to 375F. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Cut sugar back to 3 Tablespoons

Social network sharing provided by