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Cast Iron Skillet Cornbread

Corn bread made in the cast iron skillet.  Nothing gets better than this!

Course Side Dish
Cuisine American
Keyword bread, cast iron, cast iron skillet, cornbread


  • 4 tbsp butter
  • 1 1/2 cups self-rising corn meal
  • 1/2 cups self-rising flour
  • 1 egg
  • 1 3/4 cup milk


  1. Place 4 tablespoons of butter in the cast iron skillet.

  2. Place skillet in oven with the butter in it while the oven preheats to 400 degrees F.

  3. While this preheats, mix the corn meal, flour, egg, and milk together.

  4. Once the oven is preheated, get out the skillet and pour the melted butter into your batter and mix.

  5. Pour the batter into the skillet and place back into the oven for 25 minutes.

  6. Broil for 2-3 minutes to make sure the top is nice and browned.

  7. Enjoy!

Recipe Notes

As far as the milk for the cornbread goes, I use whatever I have in the refrigerator.  I usually have 2% on hand, and that's what I use.  You can certainly use whole milk or buttermilk.

And if you have leftovers of cornbread, please try crumbling it up and pouring some milk over it as a snack!