Cornbread Baked in an Iron Skillet


  • 1 1/4 cups buttermilk (or yogurt)
  • 2 tablespoons melted butter or oil
  • 1 1/2 cups cornmeal
  • 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar (or more if you like sweeter cornbread)
  • 1 egg


  • Preheat the oven to 375F.
  • Put the butter in an oven-proof skillet over medium heat and heat about 2 minutes, flipping the pan around so the butter coats the pan.
  • Stir together the dry ingredients (cornmeal, flour, baking powder, salt and sugar).
  • Whisk the egg and buttermilk together, then add to the dry ingredients. Don't overstir but stir enough to mix well. If it seems really dry, add another tablespoon or so of buttermilk.
  • Pour the batter into the hot skillet. Use a spatula to smooth the top if needed so it's fairly level.
  • Bake about 30 minutes. The sides will begin to pull away from the sides of the pan. To check for doneness, stick a toothpick in the middle and pull it out. It should be clean.
  • The cornbread will slide right out of the pan so you can cut into wedges and serve, with butter and honey hopefully.