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A cast iron skillet of baked cornbread.

Cast Iron Skillet Cornbread 

Kate Schat
Whether you freshly mill cornmeal or buy organic, cast iron cornbread is a good recipe for gluten free or dairy intolerant friends & family.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 8 servings
Calories 242 kcal

Ingredients
  

  • 1 tablespoon butter* for pan

Cornbread

  • 1¾ cups organic cornmeal
  • 2 tablespoons coconut sugar optional
  • 2½ teaspoons baking powder
  • Pinch salt
  • 2 eggs beaten
  • 1 cup milk*
  • ¼ cup melted butter*

Serving Suggestions:

  • butter or coconut oil
  • maple syrup or honey

Instructions
 

  • Preheat oven to 400°F.
  • Mix dry ingredients together in a medium bowl.
  • In a small bowl mix eggs, milk, and oil or melted butter.
  • When the oven is hot, put butter into 10" skillet and put in oven for 3-5 minutes until butter is melted.
  • Carefully take the pan out of the oven and swirl to coat sides.
  • Mix wet into dry just until mixed. If you overmix (or mix together too soon) the baking powder will loose its oomph and the cornbread will be flat!
  • Pour batter into pan and cook for 20-25 minutes or until a toothpick comes out clean.

Notes

  • Dairy free? Use bacon fat, lard, coconut oil, or olive oil both in the batter and to grease the skillet. Vegan buttery sticks are also a great option.
  • You can also use plain unsweetened almond milk in place of milk.
  • You can cut into this after just a few minutes! Slice a wedge, cut the wedge in half, slather on butter, and then pour on MAPLE SYRUP!

Nutrition

Calories: 242kcalCarbohydrates: 30gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 64mgSodium: 224mgPotassium: 175mgFiber: 3gSugar: 4gVitamin A: 330IUCalcium: 121mgIron: 1mg
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