This cornbread is the perfect combination of sweet and savory. Cooked in a cast iron skillet and made with a delicious buttery batter complete with whole corn kernels this old-fashioned cornbread is the perfect side dish for any meal.
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This recipe is my go-to cornbread. It is moist, perfectly sweetened, and has a healthy amount of butter which makes it irresistible.
This recipe was the inspiration for my Keto Cornbread so if you are watching your carb intake, be sure to check that one out! Cornbread pairs well with a wide variety of foods, but some of my favorites are soup beans, baked beans, and fried chicken.
Ingredients and Substitutions
The ingredients for this recipe are pretty straightforward and most are common pantry staples. Below I have listed some common substitutions and alternatives.
- Butter can be swapped for margarine
- Sugar and Brown Sugar can be slightly adjusted to taste. Avoid decreasing them by more than half or the texture of the cornbread will be altered. You can also swap traditional sugars for their respective sugar-free alternatives.
- Buttermilk can be swapped for regular milk, or even better you can easily make a buttermilk substitute by adding one teaspoon of vinegar or lemon juice to plain milk.
- In place of honey you can use maple syrup, just be aware that it will alter the flavor of the final result.
- Frozen corn can be thawed and used in place of the canned corn.
See the recipe card for quantities and remaining ingredients.
Instructions
To get started grease a well-seasoned cast iron skillet (learn how to season cast iron here!) with a thin layer of oil and butter, then place the skillet in the preheating oven.
Tip: Preheating your cast iron skillet results in a cornbread that is slightly crispy on the outside, while still being moist and tender on the inside. It also helps to prevent the cornbread from sticking to the skillet.
In a large bowl, whisk together all of your dry ingredients. Then, in a separate bowl do the same thing with the wet ingredients EXCEPT the corn.
Fold the well-drained corn into the batter.
Carefully remove the cast iron skillet from the oven. Pour the batter into the skillet and return it to the oven.
Bake the cornbread for about 25 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 5ish minutes before slicing and serving with butter.
Variations
Here are some of my favorite ways to change up this recipe:
- Jalapeño Cornbread - Add finely diced jalapenos to the batter along with the corn in step 5.
- Corn Muffins - You can bake this batter in muffin cups. follow the directions as written, reducing the cooking time from 3-5 minutes.
Storage
Store leftover cornbread in an airtight container at room temperature or in the fridge for up to 3 days. It is best served slightly warmed up in either the microwave or oven.
Leftover cornbread can also be frozen wrapped tightly in clingwrap and placed in an airtight, freezer-safe container for up to 6 months. To serve it from frozen, allow it to thaw at room temperature and then warm it in the oven or microwave.
FAQs
To prevent sticking, be sure that your cast iron skillet is well seasoned. Also be sure to add a little oil and butter to the pan, and preheat it before adding your cornbread batter. Never use non-stick cooking spray on cast iron.
Buttermilk adds a tangy flavor and moist texture, but you can use alternatives like regular milk or a milk-vinegar substitute if needed.
Allow the cornbread to cool for at least 10 minutes before removing it from the pan. It is not recommended to store cornbread in a cast iron skillet as the moisture could cause your skillet to rust.
No. If you don't have a cast iron skillet simply use an 8x8 glass or ceramic baking dish instead. It is still suggested to preheat your baking dish for the best results.
📖 Recipe
Old Fashioned Cornbread
Ingredients
- 1 teaspoon Avocado Oil or vegetable oil
- ¼ cup Butter
- 1 cup Yellow Cornmeal
- 1 cup All-Purpose Flour
- ¼ cup Sugar
- ¼ cup Brown Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ¾ cup Butter melted
- 1 cup Buttermilk
- 2 tablespoon Honey
- 1 Large Egg
- 15 oz Corn, Canned drained
Instructions
- Grease a well-seasoned, 10-11 inch, cast iron skillet with a thin layer of oil place ¼ cup of butter into the skillet, and then place the skillet in the oven. Set the oven to preheat to 375℉1 teaspoon Avocado Oil, ¼ cup Butter
- In a large bowl, stir together the cornmeal, flour, sugar, brown sugar, baking powder, and salt.1 cup Yellow Cornmeal, 1 cup All-Purpose Flour, ¼ cup Sugar, ¼ cup Brown Sugar, 1 tablespoon Baking Powder, ½ teaspoon Salt
- In a separate, medium mixing bowl, combine ½ cup of melted butter, buttermilk, honey, and the egg. Stir until combined.¾ cup Butter, 1 cup Buttermilk, 2 tablespoon Honey, 1 Large Egg
- Add the wet ingredients to the dry, and stir just until a smooth batter forms.
- Gently fold the drained corn kernels into the batter.15 oz Corn, Canned
- Carefully remove the hot cast iron skillet from the oven. Slowly pour the batter into the skillet and then return it to the oven.
- Bake for 25 minutes or until it is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before serving. Enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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Bill kincer says
Although being diabetic I omitted the granulated sugar and only used brown sugar and honey but. An exquisite recipe. Thanks for sharing