Cast Iron Skillet Cornbread

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I'm not boasting - this Cast Iron Skillet Cornbread makes dinner guests exclaim "wow" and "I need the recipe!" Gluten-free and dairy-free, this is the perfect side dish.

Two wedges of cornbread on a plate next to a skillet.

I grew up eating Johnny Cakes, which are basically cornbread in a square pan. Over the years I've tweaked it here and there to make it my own and it's a stand-out!

Keep this one in mind for when you have guests or family with some dietary restriction. It only contains corn, no wheat flour, so you're already covered for gluten-free. And while I normally stick to fresh butter in the recipe, you can easily use any fat you desire!

Another easy side dish option when serving up stew is to make sourdough drop biscuits. No fussy shaping!

Why You Need This Recipe

It's inherently gluten-free and you can easily make it dairy-free if necessary.
Mix it up and it's hands-off while it bakes and you mingle.
If you help with the hot pan, kids can mix this up themselves.

Key Ingredients

Ingredients for cornbread set on a counter.

Cornmeal - read on for more details, but we either grind our own from organic corn or buy organic at the store.

Eggs - farm fresh or from the store, these keep things light.

Milk - use whatever you have on hand. Almond milk is a great substitute for dairy-free!

Butter - there's butter in the pan and more in the batter. But you can reach for lard or coconut oil to better suit your needs.

Sugar - I like the flavor of coconut sugar. There's always debate on whether or not sugar goes IN cornbread. If you like to top yours with honey or maple syrup you can always leave this out.

Baking Powder - this is our leavener. It's important not to mix wet with dry and activate this until you are popping it into the oven.

How to Make Skillet Cornbread

***See recipe card below for precise measurements and instructions.***

Preheat the oven while you get things going.

Step 1: Mix the dry ingredients in a small mixing bowl.

Dry ingredients for cornbread in a mixing bowl.

Step 2: Melt the butter or oil and combine with other wet ingredients in a large mixing bowl.

Step 3: Add butter to the skillet and set in the oven to melt. Then swirl it around to coat the sides.

Step 4: When the butter is melted, now mix the dry into wet ingredients to combine. Don't over mix!

Cornmeal in a bowl of liquid ingredients.

Step 5: Pour the batter into the hot skillet and carefully return to the oven.

Cornbread batter in a cast iron skillet.

Step 6: Bake until a toothpick in the center comes out clean.

Tips and Tricks

Don't mix the wet and dry ingredients until the last minute - this will give the cornbread height!
Make this dairy-free and it's already gluten-free. I just don't recommend subbing out the eggs for anything else.
I love to eat this fresh out of the oven - BUT! You can make it the day ahead and then griddle it just before serving.

How to Mill Corn

We grind our own cornmeal out of organic popcorn. So if you're doing this in a Nutrimill you'll want the feed dial at about 2-3 o' clock. It's not as gritty as storebought cornmeal, but it makes this divine. I now use my Komo mill (use code VENISON to save!) and it's just a beautifully designed piece of equipment!

If you don't have this option, I used to buy an organic cornmeal that had the 'grits' and the 'flour.' If you don't have access to this, substitute ¾ cup regular cornmeal and 1 cup cornflour or wheat flour. The original recipe uses the last option, but it is my least favourite as it's not as 'corn rich'(and is no longer gluten-free). PLEASE use organic cornmeal/flour, as corn is one of the highest genetically modified crops.

Substitutions

Some cornbread recipes mix flour with cornmeal but I just don't see that it's necessary. Corn can be a bit dense but that's why I'm very careful to use the baking powder in the correct way.

FAQs

Is this cornbread allergy friendly?

It can fit a lot of diets as it's gluten-free and can easily be made dairy-free. It does contain eggs and corn, which some can be sensitive to, so just be aware of who you are serving.

Can I use a different pan?

If you don't have a large enough cast iron or it's still on your wishlist, this can also be made in a 9x9" square pan.

photos by Kiara Colebank

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