When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!

Cast Iron Cornbread

unsalted butter

cornmeal

salt

cayenne pepper

honey,

eggs

buttermilk

flour

Preheat the oven to 400 degrees F (200 degrees C).


Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.


Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet


Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.


This is without question the best cornbread recipe I have ever made!  I added 1/2 can of Sweet Corn, a small can of Mild Green Chili’s and 5 slices of Candied Bacon which was chopped up. I used a 12” Cast Iron Skillet and cut the time down to 22 minutes at 400 with the oven set on Convection. Serve it with Honey along side of my homemade Chili.  Wow!!

I added canned Jalapenos and Monterey Jack Cheese and Cheddar Cheese and sprinkled some on top before baking. I am from Texas and this is how we always made it. Really scrumptious.

It was very easy to make! I am used to a very southern cornbread not sweet but I have to say the honey was good and everyone loved it! I'd make it again!

Very easy to make and tastes amazing. I did however add 2 teaspoons baking power ( I didn t have self rising flour

I did not change anything this is great tasting cornbread.Even my 10yr old loved it. Thank you.

The only thing I would change is the not adding the cayenne pepper. I didn't really like the spiciness. Otherwise I loved it.....it wasn't dry at all. I will make it again.

This is a scrumptious REAL cornbread recipe. It is not the yellow cakey sweet cornbread that some restaurants serve it is a real corn-mealy cornbread. It is delicious as is or with the addition of chopped jalapenos or corn or whatever. The cayenne adds flavor but not heat. Don't leave it out. Well done Chef John!

This gave me the cornbread I was looking for. Dense not crumbly. Easy to pick up and eat out of hand.

I didn't like it that much. I followed the recipe exactly the 1st time and then a second time with changes. I used a cup and a half of cornmeal and a half cup of the self rising flour the second time. I mixed all the melted butter into the wet ingredients and then mixed this into the dry poured into the skillet and baked. My changes made it only slightly better. I liked the flavor but not the texture. I thought my changes would improve the texture. They did but only slightly. I would definitely try it different tastes for different folks. I just like other recipes better.

cast iron cornbread

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 8

Cost: $3.45 /serving

Author : Chef John

Ingredients

Instructions

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