With crispy edges and a moist, custardy center, this cast iron skillet cornbread is everything a good cornbread should be. It’s incredibly corn-forward, has crispy, toasty edges, and the texture is dense and cake-like. Indulgent in the best ways, it’s the perfect snack or side for soup and chili—speaking from experience. Slather it in dollops of charred scallion honey butter, and it’s game over.
This cast iron skillet cornbread recipe only requires one bowl and ten ingredients. For that much-needed moistness, it uses a combination of oil and sour cream, along with a can of creamed corn that adds plump kernels throughout the base. In addition, this recipe uses medium-grind cornmeal for an al-dente bite that’s signature to a classic cornbread. It’s a textural delight from top to bottom and uses ingredients you probably already have in your pantry. Welcome, soup season!
Tips for Crispy Edges
While this recipe for cast iron skillet cornbread sets you up for success, there are two tricks to keep in mind that help you achieve a perfect texture.
- Don’t skimp on the heat. Pouring your batter into a hot skillet is what creates those irresistibly crisp edges. Fortunately, cast irons retain heat extremely well, so getting the pan hot is easy. Simply add the skillet to the oven while it preheats, and the batter will sizzle the moment it touches the pan.
- Grease the pan with oil. Coating the pan in a neutral oil with a high smoke point, such as canola or vegetable oil, helps create crispy edges and also prevents sticking.
- Cool the cornbread before digging in. By allowing the cornbread to rest, the steam settles and the moisture stays inside, right where it belongs. If you cut into the cornbread too early, you risk the edges softening and the interior losing moistness.
Making Honey Butter for the Cast Iron Skillet Cornbread
There are few things better than a dollop of butter atop a warm piece of cornbread. It melts, pooling at the top and waterfalling over the craggy edges, nestling into every cranny on its way down. This cast iron skillet cornbread includes a recipe for charred scallion honey butter, which is an absolutely mouthwatering addition to the already delectable cornbread.
The flavor is complex, but the process of making it is very simple. Char the dry scallions in the cast iron prior to baking, blistering both sides of each scallion until black and wilted. After cooling, rough chop the scallions and add them, along with all the other ingredients, to a stand mixer and beat until airy. Slather all over the cornbread, then devour and indulge.
Cast Iron Skillet Cornbread
Charred Scallion Honey Butter
- 1/2 cup butter, room temperature
- 1/4 cup honey
- 1 bunch scallions
- Pinch kosher salt
- ¼ cup vegetable or canola oil, plus 1 tablespoon
- ⅓ cup sour cream or greek yogurt
- ⅔ cup granulated sugar
- 2 large eggs
- 1 can creamed corn, 14.5 ounces
- 1 cup cornmeal, medium grind
- 1 ⅓ cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- Preheat the oven to 350° Fahrenheit. Start preparing the charred scallion honey butter by placing the cast iron on a stovetop burner over medium-high heat. Once hot, add the scallions to the pan whole and char on all sides, rotating with tongs about every 30-45 seconds. The scallions should look burnt where they've made contact with the pan. Remove the scallions from the pan and set aside for later. Take the cast iron off the stove and add 1 tablespoon oil. Using the same tongs and a few paper towels, rub the oil all over the pan to coat, then transfer the pan to the oven.
- In a medium bowl, add the remaining ¼ cup oil along with the sour cream and sugar. Mix with a whisk until smooth, then add the eggs and creamed corn and whisk to combine. Finally, add the cornmeal, flour, baking powder, baking soda, and salt. Whisk only until no dry spots remain.
- Remove the cast iron from the oven and pour the batter directly into the pan. Use a spatula to smooth the top, then bake for 30 minutes, or until the center is set and the edges are golden brown. Allow to cool for at least 15 minutes, or ideally 1 hour, then slice into 12 pieces.
- While the cornbread bakes and cools, finish making the charred scallion honey butter. Roughly chop the charred scallions, then use a stand mixer to beat the butter, honey, chopped scallions, and salt until light and airy, about 3 minutes, scraping the sides as needed. Serve the cornbread with a heaping dollop of honey butter and enjoy.
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