Louisiana Woman Blog

  • Home
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Sweets-recipes
  • Contact Us
  • Classic Cajun Cooking And More
  • Modern Footer
  • About
  • DISCLAIMER
  • Privacy Policy
  • form
  • Recipe Index
menu icon
go to homepage
  • Home
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Sweets-recipes
  • Contact Us
  • Classic Cajun Cooking And More
  • Modern Footer
  • About
  • DISCLAIMER
  • Privacy Policy
  • form
  • Recipe Index
search icon
Homepage link
  • Home
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Sweets-recipes
  • Contact Us
  • Classic Cajun Cooking And More
  • Modern Footer
  • About
  • DISCLAIMER
  • Privacy Policy
  • form
  • Recipe Index
×
Home » Bread

Iron Skillet Cornbread

Published: Nov 2, 2018 · Modified: Nov 1, 2021 by Louisiana Woman · This post may contain affiliate links · 4 Comments

Jump to Recipe·Print Recipe

Cooking cornbread in a cast-iron pot appropriately assures a crusty edge to this classic rustic quick bread. The flowerless batter with no sugar is baked, then slathered with butter and eaten alone or alongside a pile of purple hull peas. It's delicious any way you serve it! 

Iron Skillet Cornbread cooked in black iron skillet.

As an Amazon Associate, I earn from qualifying purchases. I have used these products that are highlighted below and recommend them for your convenience. Please note that there are Affiliate Links in the content of the Louisiana Woman Blog, and I will earn a commission if you purchase through those links. Thank you! 

My husband, Steve, grew up eating cornbread every noon and night meal from his grandmother's table during his stays in east Jones County, Mississippi. Like biscuits at breakfast, cornbread was the bread of choice for lunch and dinner. I, on the other hand, did not eat cornbread very often. Cajuns would rather have their cornmeal fried and served in a cereal dish floating in coffee milk. It's called Couche-Couche, A Cajun Delicacy, but not for breakfast only.

Discovering Cornbread

While living with Steve's grandparents when we first married, I was able to see firsthand the food my husband grew up eating. I quickly learned to enjoy their style of chicken and dumplings and Mamaw's Sunday dinners of fried chicken with lots of fresh vegetables, and of course, cornbread.

A meal of peas and cornbread with fried okra, Mamaw style, is something we crave from time to time. It's a simple and easy supper after a long workday. While learning to make cornbread, I went through lots of trial and errors. Mamaw didn't have a recipe, and those box mixes fell apart after baking. 

This kept happening until I found a recipe from an old Southern Living cookbook. We were trying to eliminate most flour and sugar from our diet at the time, and this recipe fit the bill. It got rave reviews from family and friends, so I knew it was a keeper. Since then, I have made a few adjustments to it.

Secrets To A Good Cornbread

There are a few secrets to its success, though. First, you need a well seasoned black cast-iron skillet. (See this Southern Living article to learn how.) Then, pour a little extra virgin olive oil into it and place it in a cold oven.

Tablespoon of oil poured into black skillet for Iron Skillet Cornbread.

Shut the door and preheat the oven for 450 degrees, but don't leave the skillet in there the whole time it's preheating, or the oil will get too hot and start smoking. Then it will smoke up your kitchen and set off your alarm, and while you're trying to turn it off, your husband will call to say he got a text from the security people. He'll ask if your ok and if supper will still be ready, and while you're talking with him, the security people will try to beep in to ask if everything is all right and since it is they will say they'll call the fire department to tell them there is no need to go to your house. To that, you'll reply thank you and that you'd appreciate it . . . yeah, it went, I mean, it could go something like that!

Back To The Recipe

Ingredients for Black Skillet Cornbread a bowl with buttermilk poured into bowl.

After adding the dry ingredients, make a well in the center and pour in the eggs and buttermilk. Stir together to mix. Pull the heavy pan out of the oven and make sure the oil coats all the surfaces while being careful not to burn yourself. Then pour the cornbread batter into that hot skillet. This gets the edges cooking before the bread gets into the oven, starting the process of a beautiful, crisp, crusty edge.

Iron Skillet Cornbread batter after it is poured into hot black iron skillet with bubbly edges.
See the edges already cooking?

After the cornbread is cooked, loosen the edges with a knife, turn it over, and put it back into the skillet or onto a serving platter.

Iron Skillet Cornbread turned upside down in black iron skillet.

In the skillet and upside down, Mamaw would do to her cornbread to stop it from cooking and getting too brown while keeping the bread warm. Or, you can slice it in half and butter on both sides before serving, maybe not if you are watching calories and those sort of things.

Iron Skillet Cornbread Sliced in half with butter being slathered on it near butter dish.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Iron Skillet Cornbread in black iron skillet with slices of bread being cut out of it.

Iron Skillet Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe
Pin Recipe

Cooking cornbread in a cast-iron pot that is properly prepared assures a crusty edge to this classic rustic quick bread. It's flowerless, sugar-free, and delicious.!

  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Ingredients

Units Scale
  • 2 cups yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 2 tablespoons extra virgin olive oil, divided

Instructions

  1. Using a 12-inch cast-iron skillet, pour ½ tablespoon of olive oil into the middle of the pan.
  2. Place it into the center of a cold oven, close the door and turn on the stove to preheat to 450°.
  3. Combine flour, baking powder, baking soda, and salt together in a large bowl and make a well in the center.
  4. Scramble eggs to break up the yolks in a small bowl and then pour into the well of dry ingredients.
  5. Pour the buttermilk and the rest of the olive oil in after the eggs and stir wet and dry ingredients just enough to thoroughly combine.
  6. Take the skillet out of the oven before it reaches 450° and the pan is hot, but not smoking.
  7. Pour batter into skillet and bake in the 450-degree oven for 15-20 minutes.
  8. Serve hot and store any leftovers in an airtight container.

Notes

  • Be careful when handling heavy hot pans, so you don't burn yourself.
  • Cut bread in half crosswise and butter both sides before serving.
  • This recipe divides easily in half to feed a smaller crowd.
  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice

Did you make this recipe?

Tag @louisiana_woman on Instagram and hashtag it #louisianawomanblog

Recipe Card powered byTasty Recipes
Iron Skillet Cornbread in black iron skillet with slices of bread being cut out of it.

This cornbread recipe can be an excellent start to your cornbread dressing or a necessary side dish with My Sister's Cowboy Stew or this 3 Bean Sweet-Heat Chili. Also, it's so easy to memorize this recipe, making meal prepping a happier experience for yourself.

Be sure to sign up for my emails so we can keep in touch. If you have any questions or comments, leave them in the reply box below. 

You know I love hearing from you! 

Have a nice day!

“In a world that contains tragedies, we must realize that they’re vastly outnumbered by blessings.” 

David Jeremiah


More Bread

  • Classic Homemade Pie Crust
  • A pan of biscuits with a buttered biscuit with jam on a plate next to it.
    Easy Buttermilk Biscuit Recipe
  • A King Cake with colored sugars of purple, green, and gold.
    King Cake Recipe: A Traditional Version
  • Stacked muffins on a plate.
    Savory Mini-Muffins, 3-Ways

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Linda Yarbrough says

    November 02, 2018 at 3:48 pm

    Ok I am hungry now and want some cornbread and a glass of sweet tea.

    Reply
    • Louisiana Woman says

      November 02, 2018 at 3:59 pm

      Spoken like a true Southern Sister!

      Reply
  2. Connie says

    January 27, 2021 at 6:43 pm

    Just made this..........AWESOME!!! Used almond milk with acv to kind of make buttermilk.........turned out great!

    Reply
    • Louisiana Woman says

      January 27, 2021 at 7:31 pm

      Thanks! I’d like to try that kind of buttermilk. ?

      Reply

At Louisiana Woman Blog, I share recipes and stories about life in South Louisiana. The food here is authentic and easy to prepare. I hope you enjoy a taste of my rich Cajun heritage with recipes that preserve the precious culture of South Louisiana.

More about me →

Popular

  • A bowl of mashed potatoes with a pat of butter in the center sprinkled with chopped parsley.
    Best Homemade Mashed Potatoes, Prize-Winning Recipe

  • A pot of chicken thighs cooked in a rusty roux gravy for chicken sauce piquant.
    Chicken Sauce Piquant Recipe, A Smothered Cajun Stew

  • A Dutch oven filled with vanilla custard, la bouille recipe with a wooden spoon in the middle.
    La Bouille Recipe, Old Fashioned Cajun Custard

  • A blue plate of chicken and shrimp jambalaya.
    Chicken And Shrimp Jambalaya Recipe With Sausage

Here are more of the homepage's trending recipes.

  • A Crawfish Fettuccine served in a glass casserole dish.
    Crawfish Fettuccine

  • A bowl of dip with saltines sitting on a platter of crawfish.
    How To Boil Crawfish: With Helpful Tips

  • A plate of hush puppies and dip.
    Best-Ever Hush Puppies

  • A pot of boiled shrimp.
    Easy Boiled Shrimp Recipe

We are grateful for the honor of FeedSpot featuring the Louisiana Woman Blog on their website in the Top Louisiana Blog post.

Footer

↑ back to top

About

  • About Me
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates.

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © Louisiana Woman Blog 2024