Cornbread in Cast Iron Pan
by AMO · published May 2026 · last edited May 31, 2026
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Toasty stone-ground cornmeal, tangy sour cream, and a sizzling cast-iron skillet give this cornbread a crisp buttery crust and a tender, flavorful crumb. Best served warm... if you can wait that long.
Ingredients
- 2¼ cups stone-ground cornmeal, 11¼ oz
- 1½ cups sour cream
- ½ cup whole milk
- ¼ cup vegetable oil
- 5 TBSP unsalted butter
- 2 TBSP sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 2 whole large eggs
Instructions
Adjust oven rack to middle position and heat oven to 450 degrees.
Combine sugar, baking powder, baking soda, and salt. Set aside.
Toast cornmeal in cast-iron skillet over medium-high heat, stirring frequently, until fragrant, about 10 minutes.
Transfer cornmeal to large bowl.
Whisk in sour cream and milk, and set aside.
Wipe skillet clean with paper towels.
Add oil to now-empty skillet.
Place skillet in oven until oil is shimmering, about 10 minutes.
Remove skillet from oven, carefully add butter, and gently swirl to incorporate.
Pour oil-butter mixture into cornmeal leaving, 1 tablespoon in the pan.
Whisk cornmeal/butter/oil mixture.
Whisk sugar/baking powder & soda/salt mixture into cornmeal until combined.
Whisk in eggs.
Quickly scrape batter into buttery/oily skillet and smooth top.
Bake in oven 6 minutes.
Rotate skillet & bake another 5 minutes.
Transfer bread upside down to wire rack.
Flip bread right side up onto second wire rack.
Let cool 10 minutes (or ignore and eat hot).
1 comment
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Yummy stuff!!