Cast-Iron Skillet Cornbread

September 22, 2012

Test Kitchen-Approved

Author Notes: I started making skillet cornbread when Gourmet published a recipe in their 2008 November issue. I've since adapted the recipe and now use this gluten-free cornbread all year long. It's great as a side dish for barbecued meats or chili, and it's always in my Thanksgiving stuffing. You can even pour the batter into muffin tins to make individual servings. I like the texture of a coarse grind cornmeal, which I get from Farmer Ground Flour (at the Cayuga Pure Organics stand) at the Union Square Greenmarket.cratecooking

Food52 Review: WHO: Boozeandsusan is a New York City transplant originally from Michigan.
WHAT: A tangy (gluten-free!) cowboy-style cornbread.
HOW: Add butter to a very hot cast-iron skillet, then pour in to a bowl with an egg and yogurt mixture. Then add the dry ingredients to the yogurt bowl to make a batter and then pour that mixture into the pan.
WHY WE LOVE IT: This cornbread has it all—it's slightly tangy from buttermilk, gluten-free thanks to 100% cornmeal, sweet from maple syrup, and, of course, just-crispy-enough from its hot skillet (which also earns it major style points).
The Editors

Serves: 8

Ingredients

  • 1 1/2 cups coarse yellow cornmeal
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 2 large eggs
  • 1 1/2 cups plain drinkable yogurt, kefir, or buttermilk
  • 1 1/2 tablespoons maple syrup
  • 4 tablespoons unsalted butter
In This Recipe

Directions

  1. Preheat an oven to 425° F. Heat a 10-inch seasoned cast-iron skillet in the oven for 10 minutes, until it's very hot.
  2. Combine the cornmeal, baking soda, and salt in a small bowl. In a separate, large bowl, whisk together the eggs, yogurt, and maple syrup.
  3. Remove the hot skillet from the oven and add the butter, swirling it until it's melted (it's okay if it slightly browns). Working quickly, pour the hot, melted butter into the egg and yogurt mixture, and whisk until combined. Add the dry ingredients and whisk until just combined. Pour the batter into the hot skillet and and bake until golden, about 20 to 25 minutes. Allow cornbread to slightly cool before cutting.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes:
Bread|Cornbread|Grains|Maple Syrup|Cornmeal|Cast Iron|Thanksgiving|Winter|Fall|Vegetarian|Gluten-Free|Side

Reviews (16) Questions (2)

16 Reviews

Martin March 20, 2018
It's really good. Want to try adding cheese, hopefully won't ruin the consistency. Agree that it is slightly custardy.
 
Sherry E. December 18, 2017
ok to sub canola for butter ? or any other way to cook in over without using butter?
 
Author Comment
cratecooking December 18, 2017
While I’ve never done it I would think it would work perfectly. Please let me know!
 
Fatima I. November 18, 2018
Making this for thanksgiving, wanted to sub it for Conola too, did it work out for you?
 
eveross November 6, 2016
This is delicious and worked well at 7000 ft in a desert climate - many breads don't do well at elevation! Per the comment below, we're eating it tonight!<br />Thanks for sharing the recipe!
 
Author Comment
cratecooking November 7, 2016
Thank you for the elevation feedback- good to know! Enjoy
 
sowhoarewe July 28, 2016
We loved this cornbread but it really needed way more salt. A little maple syrup was a nice touch without making it sweet. Next time I'd put 1 1/2 teaspoons. I used a mix of full fat yogurt and whole milk instead of the buttermilk and it was moist.
 
Taylor S. May 29, 2016
This makes a really delicious (even slightly custardy) cornbread. I enjoyed it with butter and honey :) I would not recommend eating this after 12 hours as it dries out quickly.
 
Author Comment
cratecooking June 1, 2016
Completely agree as it does dry out! Thanks for your feedback and glad you enjoyed.
 
Sandra February 2, 2016
Has anyone tried it with nut milk instead of drinkable yogurt, kefir, or buttermilk?
 
Author Comment
cratecooking June 1, 2016
I have not - but would be interested to know how it turns out! I have a "sometimes" nut allergy so I sadly tend to avoid nut milks. As long as you are still using the eggs I think it would hold together nicely. Keep me posted!
 
R.Ross November 30, 2015
So it appears the editors did not try this recipe. The editor remarks do not line up with the submitters directions. That's disappointing. How can we know what had been tested vs what has not?
 
Stephanie B. January 11, 2016
We've updated the review notes to accurate reflect the method. Thanks for catching that.
 
Sharon I. November 8, 2015
YES, been making my cornbread like this for years!!!!!!!!
 
Author Comment
cratecooking October 16, 2012
@WileyP, thanks for the shortening tip. Some times butter isn't enough!
 
WileyP September 22, 2012
You cannot beat cast iron for making cornbread - Either a good skillet, a cast iron muffin tine or even the cornbread molds. Matter of fact, I have a ci skillet that is dedicated for nothing but cornbread! Out here, most folks are not real fond of sweet cornbread, but instead enjoy theirs with cheese and jalapeños. On the other hand, I like it both ways, and I look forward to giving your recipe a try. Thanks, carbanarasuz! PS: I put a light coating of shortening in the pan before heating it up and the cornbread falls right out. I tried butter a few times, but it didn't work as well.