Cast iron skillet cornbread is the perfect accompaniment to soup or chili. It’s slightly sweet and tender, with a delicious crusty edge!
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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 soup or 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.
Favorite Instant Pot Chili Recipes to Serve Alongside Cast Iron Skillet Cornbread:
- The Best BBQ Chicken Chili in the Instant Pot Pressure Cooker
- The Most Delicious Classic Chili in the Pressure Cooker
- Easy 4 Ingredient White Chicken Chili in the Pressure Cooker
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!
How to Make Cast Iron Skillet Cornbread:
Really, this process is so incredibly simple. Add some oil to your cast iron skillet and pop it into a hot oven to preheat while you mix up the batter. Combine self-rising cornmeal (not just plain cornmeal), self-rising flour, and sugar together in a mixing bowl.
In a separate smaller mixing bowl or measuring cup, whisk together buttermilk, oil, and eggs. Once those are combined, add them to the dry ingredients and whisk until smooth.
Note: 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!
Carefully remove the skillet from the oven. Sprinkle in a little bit of extra cornmeal mix, then pour in the batter. Return the skillet to the oven and bake until the top is perfectly golden brown.
Serve it up with your favorite chili or a pot of pinto beans and you’re set for dinner! Add it to your meal plan this week and enjoy!
Recommended Equipment for Cast Iron Skillet Cornbread:
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