Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.

  • Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.

  • Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Cook's Notes

If you don't have cast-iron skillet, in step 2, use an 8-inch square metal baking pan instead. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack.

Reviews (1)

129 Ratings
  • 5 star values: 18
  • 4 star values: 23
  • 3 star values: 44
  • 2 star values: 33
  • 1 star values: 11
Rating: 5 stars
I am NOT a cornbread fan but my husband, a died-in-the-wool southern, is - so I make it for him. Until now, the only way I would eat Cornbread is to add sugar which, according to my husband, turns it into "Johnny cake" and isn't "real" cornbread! Although this recipe calls for sugar, it is minimal and I added less than what it called for. Suffice it to say we BOTH. enjoyed cornbread with this recipe - it is lighter and has a delicious, crunchy outer edge wth a very moist interior.