How to Make Homemade Cornbread in a Cast Iron Skillet –Just Like Granny does!

sheila8158
Mar 16
2 min read

Nothing takes me back to my childhood like the smell of hot cornbread sizzling in a well-seasoned cast iron skillet.

I grew up watching my Mom aka “Granny” cook on our old woodstove, flipping that golden, crispy cornbread straight onto a plate, and slathering it with homemade, churned butter that my grandmother would make from fresh milk.

Today, I still make my cornbread the same way—on top of the stove in cast iron, just like she does. And let me tell you, there’s nothing quite like it!

Why I think Cast Iron is the Best for Cornbread

If you’ve never cooked cornbread in cast iron, you’re in for a treat.

I have found that this classic cooking method creates an unbeatable crispy crust while keeping the inside fluffy and tender.

Plus, cast iron skillets retain heat evenly, which is key for getting that perfect texture.

For this recipe, I recommend using a 10-inch cast iron skillet—it’s just the right size for even cooking without overcrowding the batter.

If you don’t have one yet, check out our guide on seasoning cast iron to make sure your skillet is ready for action.

Granny’s Stovetop Cast Iron Cornbread Recipe

Ingredients:

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons melted butter or bacon grease
2 tablespoons butter (for cooking)

Instructions:

Preheat the Skillet – Place your cast iron skillet over medium heat and add 2 tablespoons of butter. Let it melt and coat the pan.
Mix the Batter – In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk and egg, then stir it into the dry ingredients. Add the melted butter or bacon grease and mix well.
Cook the Cornbread – Pour the batter into the hot cast iron skillet. Let it cook for about 7–10 minutes until the edges look set and the bottom is golden brown.
Flip It Like Granny – Using a spatula, carefully flip the cornbread over and cook for another 5–7 minutes until done.
Serve Hot with Butter – Slide it onto a plate, slather with homemade butter, and enjoy!

Tips for the Best Stovetop Cornbread

Use bacon grease instead of butter for extra flavor.
Let the skillet get hot before adding the batter—it creates that crispy crust we all love.
Want to add some kick? Mix in chopped jalapeños or shredded cheese.