Cast Iron Skillet Cornbread Recipe -Fluffy Style
Prep time
Cook time
Total time
Golden, buttery and crisp on the outside and fluffy and moist on the inside. This southern cast iron skillet cornbread recipe is one of my favorites!
Serves: 6
  • 1 tablespoon butter or bacon fat (for skillet)
  • 1 ½ cups all-purpose flour
  • 1 cup pure yellow corn meal (not the mix)
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup sugar *optional if making sweet cornbreadl*
  • 1 ¼ cup buttermilk
  • 2 eggs, beaten
  • 1 cup vegetable oil
  • 3 tablespoons butter-flavored shortening, melted
  1. Add butter to 9 inch cast iron skillet and place into the oven.
  2. Preheat the oven to 375 F.
  3. In a large bowl, whisk together the dry ingredients
  4. Make a well in the center of the bowl.
  5. Pour in the wet ingredients
  6. Stir just until combined.
  7. When oven is preheated, remove skillet (be careful it will be VERY hot).
  8. Pour batter into skillet.
  9. Use spatula to smooth the cornbread and shake the skillet to even out the batter.
  10. Bake for 20-25 minutes, or until lightly golden around the edges.
Omit or increase the sugar if desired
Be careful not to overbake
Cornbread is done when golden and the sides begin to pull away from the skillet.
Do not overmix. Batter should be slightly lumpy.
Making cornbread is easy, but it's one of those things that may take a lil practice if you are bread-challenged (like me)
Recipe by Divas Can Cook at