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Cast Iron Skillet Cornbread Recipe
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Nana Ruth's Cast Iron Skillet Cornbread

Warm, honey-sweetened cast iron skillet cornbread from Nana Ruth's kitchen. Crispy edges, buttery interior — a family recipe with three generations of love.
Course Side Dish
Cuisine American
Keyword buttermilk, cast iron, cornbread, honey
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 wedges
Author Maggie

Ingredients

  • 1 cup stone-ground cornmeal
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tbsp honey Maggie's evolution — omit for Nana Ruth's plain version
  • 4 tbsp butter, divided 2 tbsp for skillet, 2 tbsp melted for batter

Instructions

  1. Place a 10-inch cast iron skillet with 2 tablespoons of butter in a 425°F oven. Heat until butter is melted and starting to smell nutty, about 5 minutes.
  2. Whisk together cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.
  3. In another bowl, whisk together buttermilk, eggs, honey, and 2 tablespoons melted butter until smooth.
  4. Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined. Don't overmix — a few lumps are perfect.
  5. Carefully remove the hot skillet from the oven. The butter should be foaming and brown. Pour the batter directly into the hot skillet — listen for that sizzle.
  6. Return to oven immediately. Bake at 425°F for 20-25 minutes until golden on top and a toothpick comes out clean.
  7. Let rest in skillet 5 minutes. Serve warm in wedges with butter.

Recipe Notes

Don't skip preheating the skillet — it gives those crispy golden edges. Use buttermilk, not regular milk. Leftover cornbread crumbled into cold milk makes a great breakfast (Nana Ruth's secret).