My favorite cast iron skillet cornbread is the perfect accompaniment to soup or chili. It’s slightly sweet and tender, with a delicious crusty edge!
Disclaimer: This post may contain affiliate links for your convenience. You can read my full disclosure policy here.
There’s a bit of a debate about types of cornbread…should it be sweet or savory? Crumbly or cake-like? Should it have cheese, peppers or corn kernels added in? I’ve had (and made) several different varieties, and honestly, I’ve liked most of them. They’ve all been a little different, and I’ve enjoyed them for their uniqueness. But when it comes to cornbread that I will eat on a regular basis, this is THE ONE. My favorite cast iron skillet cornbread. I’ve adapted it over the years to be just right, and it’s always been a hit with my family and with dinner guests alike. In my opinion, it is the perfect consistency–tender and not-too-crumbly; moist but not cake-like. It has just the right amount of sweetness. And baked in a cast iron skillet? You will have the most perfect “crust” around the edges. It’s absolutely delightful.
I frequently make this cast iron skillet cornbread to accompany soups and chilis, such as my Instant Pot BBQ Chicken Chili. It is delicious smeared with soft butter and even a drizzle of honey if you want a bit more sweetness. You can also crumble it into your chili as a topping. I’ve also been known to slice open a piece of this cornbread and top it with a fried egg and melted cheese. Really, you can’t go wrong!
While the recipe does call for buttermilk, don’t sweat it if you don’t have any. You can make your own by adding a splash of vinegar or a spoonful or sour cream to a cup of milk. Easy peasy!
Add this to your meal plan this week and enjoy!
To learn how to easily create a weekly meal plan, including a FREE meal plan printable, click here!