I love love love my cast iron, and I love love love cornbread. I had to share this recipe because the last time I made it for my friends and family, I had two reviews from non-cornbread-lovers (they were skeptical!) that told me this cornbread is “life changing.” Yes, I may have dramatic and super kind friends, but also, this Cast Iron Cornbread is fan-freaking-tastic, and I make it regularly.

It’s tender and crumbly, but also so moist and perfectly sprinkled with sweet and juicy corn kernels. I used coarse ground corn meal when developing this recipe. However, medium ground has also been tested and works just as well, so use whichever you have on hand! I recommend enjoying it fresh out of the oven with a generous drizzle of honey and a nice pat of salted butter for a life changing experience. Additionally, make this a full on feast with this cast iron cornbread as a side to my Vegan Tempeh Chili!

This recipe is a major hit, so bring it along to your next gathering, or whip it up for a special weekend treat! You may just be adding it to your regular recipe rotation – I wouldn’t blame you!

Here’s what you’ll need

1 cup 1% milk

1 cup corn meal

3/4 cup brown sugar, packed

1 cup whole wheat flour

1 egg

15 oz can corn, drained and rinsed

1/3 cup salted butter, melted

2 tsp baking powder

 

Directions:

  1. Preheat oven to 400 F
  2. Stir together corn meal, flour, sugar, and baking powder
  3. Stir together egg, corn, butter, and milk
    1. Note: use salted or unsalted butter, but I prefer salted! Also, this recipe has been tested with all fat contents of milk, so feel free to use what you have on hand!
  4. Combine both mixtures and mix gently just until ingredients are incorporated together
  5. Pour into a seasoned, 12-inch cast iron skillet
  6. Bake for 20-25 minutes

 

This Cast Iron Cornbread is tender and moist! Enjoy it warm with a generous drizzle of honey and a pat of salted butter.

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Cast Iron Cornbread

This Cast Iron Cornbread is the perfect companion to your chili. This simple and addicting recipe is sweet, crumbly, and moist!

Course: Appetizer, Side Dish
Author: Maddie Augustin
Ingredients
  • 1 cup 1% milk
  • 1 cup corn meal
  • 3/4 cup brown sugar
  • 1 cup whole wheat flour
  • 1 egg
  • 15 oz can corn drained and rinsed
  • 1/3 cup butter melted
  • 2 tsp baking powder
Instructions
  1. Preheat oven to 400 F
  2. Stir together corn meal, flour, sugar, and baking powder
  3. Stir together egg, corn, butter, and milk
  4. Combine both mixtures and mix gently just until ingredients are incorporated together
  5. Pour into a seasoned, 12-inch cast iron skillet
  6. Bake for 20-25 minutes