Name: Crispy Cast Iron Cornbread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern American
Ingredients: 3 tablespoons shortening (butter or bacon grease); 2 cups yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons granulated sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 large egg; 1 1/2 cups whole milk

If you’ve ever craved that perfectly golden, crispy edge with a tender, buttery crumb, you’re in for a treat! This Crispy Cast Iron Cornbread Recipe is just the classic Southern delight you want sitting warm on your table.

A large golden cornbread is shown in a black cast iron pan with one slice removed, revealing a thick, moist texture inside. The top of the cornbread is slightly browned with a round pattern of darker spots in the center and a smooth, firm crust around the edge. A slice of cornbread with a square pat of butter melting on top sits on a white plate below. Nearby, a white rectangular dish holds several pats of butter stacked neatly, and a wooden honey dipper rests in a small light green bowl, all placed on a white marbled surface. A green and white checkered cloth is casually draped near the pan. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Cast Iron Cornbread Recipe
Top Tip
How to Serve Crispy Cast Iron Cornbread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Cast Iron Cornbread Recipe

Why You'll Love This Recipe

I’ve made plenty of cornbread in my day, but cooking it in a cast iron skillet? Game changer. That crisp crust combined with a tender inside feels like a warm hug from grandma every time.

Perfectly Crispy Crust: The cast iron skillet creates a golden, crunchy edge that's tough to beat.
Simple Ingredients: You probably have everything you need already in your pantry.
Balanced Flavor: Slightly sweet with a bit of buttery richness, it pairs with nearly any meal.
Easy & Quick: Ready in just 40 minutes from start to finish—no fuss, just deliciousness.

Ingredients & Why They Work

Before you get started, here’s a quick rundown of the key ingredients. Picking quality basics makes a big difference in your cornbread’s texture and flavor.

Flat lay of a small white ceramic bowl of golden yellow cornmeal, a small white ceramic bowl of all-purpose white flour, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of baking powder, a small white ceramic bowl of baking soda, a large whole egg with a clean shell, a small white ceramic bowl of whole milk with a creamy pale color, and a small white ceramic bowl of solid pale yellow shortening, all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shortening (butter or bacon grease): This fat melts in the hot skillet to create that signature crispy crust everyone loves.
Yellow Cornmeal: Brings authentic corn flavor and a slightly gritty texture that’s essential for good cornbread.
All-Purpose Flour: Adds just enough structure so the bread holds together without being too dense.
Granulated Sugar: Balances the savory corn with a touch of sweetness—subtle but important.
Baking Powder and Baking Soda: These leaveners give your cornbread that nice rise and tender crumb.
Large Egg: Helps bind everything together and adds richness.
Whole Milk: Makes the batter smooth and adds creaminess for that melt-in-your-mouth finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Cast Iron Cornbread Recipe is how easily you can make it your own. Whether you want to add a kick of spice, incorporate some fresh ingredients, or adjust the fat for extra flavor, this cornbread welcomes your creativity!

Jalapeño & Cheddar Variation: Adding finely chopped jalapeños and sharp cheddar cheese to the batter gives the cornbread a delightful spicy and savory edge. I love this twist for game day snacks or a hearty side with chili.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend to keep the texture just as tender and the crust irresistibly crispy. I’ve had friends with gluten sensitivities rave about how close this tastes to the original.
Sweet Corn Addition: Stir in a cup of fresh or frozen corn kernels into the wet batter for extra bursts of natural sweetness and a little extra chew. It’s like summer in every bite!
Bacon Grease Substitution: For a smoky, rich flavor, I often replace shortening with bacon grease. It adds a delicious depth that complements southern-style dishes beautifully.
Herb-Infused Style: Toss in fresh chopped rosemary or thyme into the dry mix for an herby aroma that elevates this classic cornbread to something special for holiday dinners.

Step-by-Step: How I Make Crispy Cast Iron Cornbread Recipe

A clear glass bowl filled with a smooth yellow batter sits in the center on a white marbled surface. A silver whisk is inside the bowl, resting vertically with batter clinging to its wires. To the left, there is a white egg tray holding four brown eggs, two of which are whole and two cracked open with shells showing. Above and to the right of the bowl, a clear measuring jug with a light blue tint holds some white liquid. Below the bowl, two teal measuring spoons lie on the white marbled surface, some white powder visible on the bigger spoon. The overall image has a clean, bright look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat Oven and Skillet for the Perfect Crust

Start by preheating your oven to 400 degrees Fahrenheit. Place 3 tablespoons of shortening into your 12-inch cast iron skillet and pop it straight into the oven. This step does two things—it melts the shortening so the pan is well-coated for that signature crispy crust and heats the skillet to ensure the batter sizzles on contact. You want the shortening fully melted and the skillet hot, so leave it in there as the oven warms up.

Step 2: Mix the Dry Ingredients Gently

While your skillet heats, grab a large mixing bowl and add 2 cups of yellow cornmeal, 1 cup of all-purpose flour, 2 teaspoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon baking soda. Stir everything together until the mixture looks even and uniform. This ensures the leavening agents are well distributed, helping your cornbread rise perfectly.

Step 3: Fold in the Wet Ingredients Carefully

Next, add 1 large egg and 1 ½ cups whole milk to your dry ingredients. Whisk gently until the batter is combined but still a little lumpy—that’s the secret to keeping the crumb tender and avoiding toughness. Overmixing is the enemy here, so a few lumps are perfectly fine!

Step 4: Pour Batter into the Hot Skillet

Carefully remove your sizzling skillet from the oven using oven mitts. Swirl the melted shortening, making sure the bottom and sides are coated evenly. Immediately pour your batter into the skillet—it should hit the hot fat with a satisfying sizzle. This ensures that signature crispy bottom crust that makes this cornbread so special.

Step 5: Bake Until Golden and Done

Place the skillet back in the oven and bake for 30 minutes. You'll know the cornbread is ready when the top is golden brown and a toothpick inserted into the center comes out clean. The aroma at this point is delightful—a warm hint of buttery sweetness with a golden crust calling you to the table.

Step 6: Let It Cool and Serve

Once out of the oven, let the cast iron cornbread cool in the skillet for about 5 minutes. This brief rest helps it set up easy for slicing. Cut into 10 generous slices and serve warm or at room temperature. This cornbread shines with just a pat of butter and a drizzle of honey for that classic southern sweetness. Trust me, it’s comfort on a plate.

Top Tip

These tips will help you achieve that perfect balance of a crispy crust with a tender, moist crumb every time you make this Crispy Cast Iron Cornbread Recipe.

Preheat the Skillet: Make sure to heat your 12-inch cast iron skillet along with the shortening in the oven before adding the batter. This step is key to achieving that irresistible crispy crust.
Don’t Overmix: When combining your wet and dry ingredients, whisk gently and leave the batter slightly lumpy. This little quirk keeps the cornbread light and tender instead of tough.
Use Your Favorite Fat: Whether it’s shortening, butter, or bacon grease, each fat imparts its own flavor. I’ve enjoyed experimenting with bacon grease for a smoky twist that elevated the dish beautifully.
Let It Rest: After baking, allow the cornbread to cool in the skillet for about 5 minutes before slicing. This rest time helps the crust set and makes cutting cleaner and easier.

How to Serve Crispy Cast Iron Cornbread Recipe

A thick slice of golden-yellow cornbread with a rough, crumbly texture sits on a white plate on a white marbled surface. On top of the cornbread is a small square of melting pale yellow butter, with honey being drizzled over it from a wooden honey dipper held above. In the background, there is a black baking dish with the remaining cornbread visible, placed on a green and white checkered cloth. The overall lighting is bright and warm, highlighting the moist texture of the cornbread and the shine of the honey. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an authentic touch, serve your cornbread warm with a pat of butter slowly melting into each slice. A drizzle of honey adds a perfect hint of sweetness that complements the slightly savory flavor. If you like a little extra flair, sprinkle a pinch of flaky sea salt on top or add a smear of homemade jam to mix sweet and savory.

Side Dishes

This cornbread shines alongside classic Southern dishes like hearty chili, smoky barbecue ribs, or a pot of creamy pinto beans. It also pairs beautifully with fried chicken or a fresh garden salad for a lighter meal. For a cozy dinner, try it with a bowl of warm soup or stew to scoop up every last bit.

Make Ahead and Storage

Storing Leftovers

You can store any leftover cornbread in an airtight container at room temperature for up to 2 days. This keeps it fresh while maintaining that crispy crust on the bottom and edges.

Freezing

To enjoy your Crispy Cast Iron Cornbread Recipe later, slice it first and wrap the individual pieces tightly in plastic wrap or aluminum foil, then pop them in a freezer-safe bag. It will keep well in the freezer for up to 3 months.

Reheating

Reheat slices gently in a 350-degree Fahrenheit oven for about 10 minutes or until warmed through. This helps revive the crisp edges. You can also microwave a slice wrapped in a damp paper towel for 20–30 seconds, but you might lose a bit of that signature crunch.

Frequently Asked Questions:

Can I use butter instead of shortening for this cornbread?

Absolutely! Butter works great and gives a rich, familiar flavor. Just melt it and use it exactly as you would the shortening when preheating your cast iron skillet.

Why should I avoid overmixing the batter?

Overmixing develops the gluten in the flour too much, which can make the cornbread dense and tough instead of tender and crumbly. Slight lumps in the batter are perfect.

How do I know when the cornbread is done baking?

Bake at 400°F for 30 minutes, then check by inserting a toothpick into the center. If it comes out clean, with no wet batter, your cornbread is perfectly baked and ready to come out of the oven.

What’s the benefit of using a cast iron skillet?

A cast iron skillet ensures even heat distribution and helps create the signature crispy crust on the bottom and edges, which is hard to get with other types of pans.

Final Thoughts

Making this Crispy Cast Iron Cornbread Recipe feels like a warm hug from the past—with its golden crust and tender crumb, it’s a true Southern classic that brings comfort to any table. Whether you’re pairing it with a hearty stew or enjoying a simple slice with butter and honey, this cornbread is sure to become a favorite in your home, just like it was in mine. Happy baking and even happier eating!