Sizzling Cast Iron Skillet Cornbread

What is it about winter that makes me just want to eat a soup or stew with bread all the live long day? I think that it comforts our body from the harsh cold weather outside and when our body is comforted and warmed that also soothes our soul a bit, too, don’t you think?

I live in Kentucky, and in our part of the state we consider ourselves Southern. That said, I come from a long line of fantastic Southern cooks, so I have eaten a lot of amazing cornbread in my days! My mom makes some of the best I’ve ever put in my mouth!  She usually makes it with white cornmeal and it is buttery, very light and tender, and melts in my mouth. Mom has her own secret ingredient (maybe I can ask get her recipe to share with you) that her mom’s mom used. 

Recently my wonderful husband and I traveled to Boston to celebrate being married 17 years, and there we visited Union Oyster House . A national historic landmark, Union Oyster House was established in 1826 and is known as America’s oldest restaurant! This place was a gem!! Nestled in a very cozy nook of a street in the heart of downtown Boston near the bay, we enjoyed buttery lobster rolls, fish and chips, and a cup of delicious clam chowder! They served it with a large piece of their famed cornbread! This wasn’t Southern cornbread, because it was sweet, but it was really delicious!! On the frigid but beautiful day that it was, that quintessential New England cuisine was just what we needed to continue our walking The Freedom Trail. 

Highly recommend trying this place if it’s you’re first visit to Boston! It may be a bit touristy for locals but the atmosphere was tight and warm and welcoming with nostalgic pictures and memorabilia.

If you’re wondering how my husband and I liked Boston and the New England, we LOVED it. Absolutely will be back to visit. It was cold, yet stunningly gorgeous in the fall! Boston was more beautiful than I could’ve imagined with all the historic neighborhoods, old churches, original cobblestone streets, the maple trees and the lovely Boston Harbor. The city was a food-lovers dream, and the people were so friendly and welcoming! We drove up to Rockport and then up Maine’s coast and I can’t say enough to how scenic everything was!!! I felt like Jessica Fletcher from Murder She Wrote—my favorite mystery novelist character! ;)

So as I was saying before, I love cornbread. Haha! The recipe I’ve used mostly in the last few years I sometimes change up a bit, but it’s basic Southern cornbread recipe from the bag of Martha White buttermilk cornbread mix. I sometimes elevate it by subbing out the oil for melted butter and adding a drizzle of honey.

But the way I prepare it makes it special. I always, always use my cast iron skillet. Sometimes I use my 9 inch and sometimes my 12 inch if I want it a bit thinner and a tad “crispier” in texture. If you like Cracker Barrel’s cornbread muffins, you’ll probably like the way this is prepared.

I’ll say that you can absolutely use shortening or lard in this application, but I prefer butter. So as my oven is preheating, I stick my skillet in the oven to heat with it. I bake the cornbread at 440-450 degrees F. I am wanting the pan to be blazing hot. I mix up the cornbread quickly as the pan is heating in the oven. 

Once the cornbread batter is ready and has sat for a moment, I take the pan out and plop about 2-3 Tbsp. of salted butter in the pan and give it a swirl and place th pan back in the oven for a minute to melt. It will happen fast. Take it back out (carefullly—please don’t burn yourself) and immediately pour the batter into the hot and buttered pan. It should sizzle and the batter will begin to set! Place back into the oven to bake the cornbread.

This method will yield you a moist (I said it) cornbread that’s crispy and buttery on the bottom, like it’s been fried! It’s just so good! Once finished baking I melt another pat of butter on the top of the pan before cutting it to serve.

I hope the next time you make some chili you’ll think about making a pan of cornbread and try this method! Also, if you don’t have a cast iron skillet, they’re so easy to find! Lodge brand sells them already seasoned or if you want to go vintage, but one from an antique or thrift store second hand. For under $40 you should be able to get a wonderfully homemade seasoned pan that will last forever if you take care of it.

Stay warm and cozy and enjoy this soup and bread season while it’s here!

Simple Southern Cast Iron Skillet Cornbread

2 c. Martha White Buttermilk Self-rising Yellow Cornbread Mix

1 Egg

1 1/3 c. Milk

1/4 c. Melted Salted Butter of Canola Oil

Drizzle of local honey, or whatever kind you have

3 Tbsp. Salted Butter 

Preheat oven to 450 degrees F. I usually put mine at 440 and it’s just right. Place your cast iron skillet in the oven to heat up.

In a large bowl mix a lightly beaten egg with the milk and butter or oil together. Add the cornmeal mix and drizzle of honey and mix well.

Take the hot skillet out of the oven carefully and place the 3 tablespoons of butter. Place skillet back into the oven for one minute to allow the butter to melt.

Take the skillet out and carefully (not to burn yourself) pour the cornbread batter in the sizzling hot skillet. 

Bake for 20-23 minutes. Rub a pat of butter on the top and allow to cool for 15 minutes. Slice and serve promptly!