Cast Iron Pan Cornbread: The Perfect Mix Amount For A Dozen Servings

To fill a 12-inch cast iron pan with cornbread, you'll need to adjust the amount of cornbread mix you use. A single package of cornbread mix will fill a 10.25-inch skillet, resulting in a thinner cornbread. For a thicker cornbread in a 12-inch skillet, consider using two packages of mix.

The key to a perfect cornbread is a hot, greasy cast iron pan that gives a tasty, crispy, golden-brown crust. Preheat your oven to 400-425°F (depending on the mix) and place the skillet inside for about 10-15 minutes to get it nice and hot. When you pour in the batter, you should hear a sizzle—this is how you know you're on your way to delicious cornbread!

Cast iron cornbread cooking

Ingredients

There are many different cornbread recipes, but most include the following:

• Cornmeal
• Flour
• Sugar
• Salt
• Baking powder
• Eggs
• Butter
• Buttermilk

Preparation

Before you start making the batter, preheat your oven to 400-425˚F and place your cast iron pan inside to heat up. This will ensure that your cornbread gets a nice crispy crust.

Once your oven and pan are hot, take the pan out and reduce the oven temperature to 375˚F. Now, it's time to make the cornbread batter. In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, salt, and baking powder. Then, whisk in the wet ingredients: milk, buttermilk, and eggs. Finally, whisk in melted butter, reserving about a tablespoon to coat the hot pan.

Cooking

Carefully coat the bottom and sides of the hot pan with the remaining butter, then pour the batter into the pan and place it in the centre of the oven. Bake for 20-25 minutes, or until the centre of the cornbread is firm and a toothpick inserted into the middle comes out clean.

Allow the cornbread to cool for 10-15 minutes before serving. You can serve it with butter, honey, apple butter, jam, or syrup. Cornbread also goes well with fried chicken, chilli, beans, gravy, or a hot drink.

Tips

• You can use an 8-inch, 9-inch, or 12-inch cast iron skillet. The larger the pan, the thinner the cornbread will be.
• If you want a sweeter cornbread, add more sugar to the batter. Traditional Southern cornbread does not include sugar, so omit this ingredient if you prefer a savoury cornbread.
• For crispy edges, always preheat your cast iron skillet.
• Use full-fat buttermilk for a richer, moister cornbread.
• Let the batter rest for 5-10 minutes before baking to allow the leavening agents to activate.
• Don't over-mix the batter, as this will make the cornbread dense and dry.
• You can add various ingredients to your cornbread, such as hot peppers, cheese, fresh corn, or blueberries.

Storing and Reheating

Cornbread is best served fresh, but you can store it at room temperature for up to 2 days or in the fridge for up to a week. You can also freeze it for up to 3 months. To reheat, wrap the cornbread in foil and warm it in an oven at 325˚F for about 10 minutes, or microwave individual slices for 20-30 seconds.

Cornbread in a 12-inch skillet

Cornbread is a delicious treat, and baking it in a 12-inch skillet can give it a wonderful crispy, crunchy texture. Here's a guide to help you achieve cornbread perfection!

Preparation

First, ensure your skillet is well-seasoned to prevent sticking. Preheat your oven to 375°F (190°C). You'll want to melt some butter in your skillet on the stove over medium heat to get that golden-brown crust. This also serves to grease the pan. Once melted, turn off the heat.

Mixing the Batter

In a large bowl, whisk together sugar and the melted butter from the skillet. Quickly add your eggs and whisk until combined. In a separate bowl, stir together buttermilk and baking soda, allowing the baking soda to activate. Pour this mixture into the sugar mixture and whisk well.

Now, add your dry ingredients: cornmeal, flour, and salt. Whisk until well combined, but don't overmix—a few lumps are fine! You can also add some shredded cheddar cheese, crispy bacon pieces, or fresh chopped herbs like sage, rosemary, or thyme for a savoury kick.

Baking

Use a paper towel to spread any remaining butter up the sides of the skillet. If needed, lightly spray with non-stick spray. Pour in your batter, and bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.

Serving

Allow your cornbread to cool for about 10 minutes, then serve warm with butter and honey for a sweet treat, or alongside chilli or fried chicken.

Tips

• Use real buttermilk for the best results.
• Don't overmix the batter, as this can make your cornbread dense.
• Always preheat your skillet in the oven to get that signature sizzle when the batter hits the pan.

Cornbread with buttermilk

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal or polenta
• 1/4 cup brown sugar or white granulated sugar
• 1 teaspoon baking powder (optional)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup honey
• 2 eggs
• 1/2 cup unsalted butter, melted and cooled slightly

Method

• Preheat the oven to 200°C (400°F) and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place the skillet/dish into the oven to heat up. Alternatively, for cast iron skillets, heat 1/2 cup of unmelted butter in your cast-iron skillet over the stovetop on medium heat until melted, then turn off the heat and allow the butter to cool slightly before adding to the batter.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (if using), baking soda, and salt.
• Make a well in the centre and add the buttermilk, honey, and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (do not overmix).
• Carefully remove the hot pan or dish from the oven and pour the batter into it.
• Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-25 minutes). Allow to cool for about 10 minutes before slicing and serving.

Tips:

• If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of room-temperature milk. Mix together and let sit for 5 minutes.
• Don't overmix your batter, as this can make your cornbread tough.
• Preheat your pan in the oven to get a good sizzle when the batter is added, and always bake on the centre rack.
• If using a cast-iron pan, melt your butter over the stovetop on medium heat. This way, you're melting the butter, seasoning your pan, and heating it up all at once.
• For a denser cornbread, leave out the baking powder.

Serving Suggestions:

• Beef and Guinness Stew
• Slow Cooker Beef Stew
• Cream of Mushroom Soup
• Chilli
• Soups
• Stews

Cornbread with honey

Honey cornbread is a delicious, sweet twist on the traditional cornbread recipe. It is a perfect side for crockpot and instant pot recipes, and can be served with melted butter on top. Here is a step-by-step guide to making this mouth-watering treat.

Ingredients

You will need the following ingredients to make honey cornbread:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup to 3/4 cup white sugar
• 1 tablespoon to 3 teaspoons baking powder
• 2 large eggs, lightly beaten
• 1/4 cup to 1/3 cup vegetable oil
• 1 cup buttermilk
• 4 tablespoons butter, melted
• Honey

Optional Ingredients

You can also add the following ingredients to enhance the flavour of your cornbread:

• Shredded cheddar cheese
• Jalapenos
• Corn kernels
• Bacon
• Maple syrup

Preparing the Oven and Pan

Preheat your oven to 400 degrees F. Use softened butter to grease a 9 or 10-inch square baking pan or a 12-inch cast iron skillet. If using a cast iron skillet, place it in the oven while it preheats for 10-15 minutes.

Mixing the Ingredients

In a large bowl, mix together the cornmeal, flour, baking powder, sugar, and salt. Create a well in the middle of the dry mixture and add the wet ingredients: buttermilk, eggs, butter, and honey. Stir until well combined, being careful not to overmix the batter.

Baking the Cornbread

Pour the batter into your prepared pan. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the centre comes out clean. Allow the cornbread to cool for at least 10 minutes before cutting and serving.

Storage

Honey cornbread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Tips

• When mixing the cornbread batter, avoid overmixing to prevent a tough texture.
• Don't overcook the cornbread. Insert a toothpick to check if it is done, and remove it from the oven when the centre is cooked through.
• If using a cast iron skillet, be sure to preheat it and add oil so that the batter sizzles when it hits the pan, creating a golden-brown crust.

Variations

This recipe can also be used to make cornbread muffins. Simply divide the batter equally into a greased 12-cup muffin tin and bake for 15 minutes.

Serving Suggestions

Honey cornbread is a versatile side dish that pairs well with various dishes, including smoked pork tenderloin, Texas chilli, ham and beans, and shrimp creole. It can also be crumbled to make cornbread stuffing.

Honey cornbread is a delicious and easy-to-make treat that can be customised with various sweet and savoury ingredients. It is the perfect addition to any meal and is sure to be a crowd-pleaser!

Cornbread with jalapeños

Ingredients

You will need the following ingredients to make jalapeño cornbread in a 12-inch cast-iron pan:

• 1 cup plus 1 tablespoon of all-purpose flour
• 2 teaspoons of baking powder
• ½ teaspoon of sea salt
• ¼ teaspoon of baking soda
• ¼ cup of extra-virgin olive oil or any neutral oil, such as avocado oil
• 4 scallions, chopped, with some reserved for topping
• ¾ cup of seeded and diced jalapeño peppers (2 to 3 peppers), with some reserved for topping
• ¾ cup of shredded cheddar cheese
• 1 tablespoon of butter, for greasing the pan
• Honey butter, for serving (optional)

Method

First, preheat your oven to 350°F with your 12-inch cast-iron pan inside.

In a large bowl, combine 1 cup plus 1 tablespoon of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of sea salt, and ¼ teaspoon of baking soda.

In a medium bowl, whisk together the wet ingredients:

• ¾ cup of almond milk (or any plain, unsweetened milk such as oat, soy, or cow's milk)
• 1 egg
• 1 tablespoon of maple syrup
• ¼ cup of extra-virgin olive oil or a neutral oil

Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.

Dice ¾ cup of jalapeño peppers and chop 4 scallions, reserving some of each for topping. Stir the diced jalapeños, chopped scallions, and ¾ cup of shredded cheddar cheese into the batter.

Remove the preheated skillet from the oven using an oven mitt, as the handle will be hot. Grease the pan with 1 tablespoon of butter, tilting the pan to coat the bottom evenly.

Pour the batter into the pan and sprinkle with the reserved scallions and jalapeños.

Bake the cornbread for 20 to 24 minutes, or until the centre springs back to the touch and a toothpick inserted into the centre comes out clean.

Let the cornbread cool for at least 20 minutes before slicing and serving.

Tips and Serving Suggestions

This jalapeño cornbread can be served as a delicious side dish with:

• Chili
• Soup, especially smoky or spicy varieties
• Salad, such as a sweet potato salad
• Beans, rice, and salsa

For an extra treat, slather slices of the cornbread with honey butter and enjoy for breakfast or as a snack.

Storage

Leftover cornbread can be stored at room temperature for up to 2 days or frozen for up to a month. To reheat frozen slices, thaw them overnight at room temperature or microwave for about 30 seconds.

Variations

For a vegan version, you can try using a flax egg and vegan cheese. You can also substitute buttermilk for the almond milk, and honey or molasses for the maple syrup.

Frequently asked questions