If you've ever made cornbread only to end up with it being dry and crumbly don't worry I've got you covered with my Cast Iron Cornbread recipe that's everything but dry. We're talking super moist, light, and fluffy cornbread that practically melts in your mouth almost like cake, even the next day.
It's all about the texture of the cornmeal. Instead of using the old-school one 'Albers Yellow Cornmeal', I use a mix with a lighter cornmeal texture that gives the perfect crumb for this recipe. And to make it even more tender, I add honey, oil (not butter), and a touch of vanilla extract to give it a subtle sweetness and incredible moisture.
This recipe was originally made with buttermilk, but I know everyone doesn't have it on hand which is why I created this version that's just as delicious without it.
Serve this cornbread with my tender Southern collard greens, flavorful black-eyed peas, and crispy Cajun fried chicken to satisfy your Soul Food craving.
Ingredient Notes
Every ingredient works together to give you the most moist, fluffy cornbread without needing buttermilk. But, if you do have buttermilk, you can swap it in (or make a quick version (see my tip below). For this easy skillet cornbread recipe you'll need:
I use Bobs Red Mill Stoneground Cornbread & Muffin Mix because it's lighter than using just traditional cornmeal. It gives the cornbread a soft, fluffy texture instead of being dense.
If you don't have buttermilk, you can easily make it from scratch. Just add 1 tablespoon of distilled vinegar to 1 cup of regular milk and let it sit for 30 minutes. It works great in this recipe.
Cree's Tips
- This cornbread is already soft and slightly sweet, so why not top it with sliced strawberries and a dollop of whipped cream for an easy, delicious dessert.
Step-by-Step Instructions
- Add dry ingredient to the bowl.
- Add wet ingredients to the same bowl and whisk until just combined.
- Rub the inside of the cast iron skillet with butter then pour in the batter.
- Let it bake until golden.
- Simmer the honey butter mixture in a saucepan.
- Pour honey butter mixture over the top of the baked cornbread.
Store and Reheat
Let the cornbread cool completely before storing it to prevent it from becoming soggy. Store in an airtight container at room temperature for up to 2-3 days.
I usually avoid the microwave for reheating, but for this cornbread, it works. A quick 15-20 seconds in the microwave warms it up while keeping it soft and moist without changing the texture.
📖 Recipe
Cast Iron Cornbread (No Buttermilk)
Cast Iron Cornbread (No Buttermilk)Equipment
- Cast Iron Skillet
- Mixing bowl
- Measuring spoons
- measuring cup
Ingredients
- 1 cup all-purpose flour
- ¾ cup Bobs Red Mill Stoneground Cornbread & Muffin Mix
- 2 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- ⅓ cup avocado oil
- ½ cup honey
- 1 cup milk
- ½ teaspoon vanilla extract
Honey Butter Mixture
- 2 tablespoon butter
- 3 tablespoon honey
Instructions
- Set your oven to 325°F.
- Mix the dry ingredients in a large bowl, whisk together all-purpose flour, Bob's Red Mill Stoneground Cornbread & Muffin Mix, baking powder, and salt until well combined. In the same mixing bowl, add the eggs, oil, honey, milk, vanilla extract. Whisk until just combined - do not overmix. Allow the batter to sit for a few minutes.
- Grease the cast iron skillet by rubbing the interior with butter then pour the batter into the skillet, spreading it evenly. Bake for 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Use a toothpick to poke several holes on the top of the cornbread.
- Meanwhile, place a small saucepan over low heat on the stovetop. Add the butter and honey, heating until the butter is fully melted. Immediately pour the honey-butter mixture over the top of the cornbread, allowing it to soak into the holes for extra moisture.
- Serve warm with collard greens, your favorite protein or with fried chicken, and black-eyed peas.
Notes
- This recipe is designed to work without buttermilk, but if you want to use it, simply swap it in for the milk. If you don't have buttermilk on hand, make your own by adding 1 tablespoon of distilled vinegar to 1 cup of milk and letting it sit for 30 minutes.
- This cornbread is already soft and slightly sweet, so why not take it a step further? Top it with sliced strawberries and a dollop of whipped cream for an easy, delicious dessert.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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