Cast Iron Cornbread: Baking Tips And Tricks

Cornbread is a native American dish that can be sweet or plain, with a distinct, almost grainy texture and flavour. It is often served as a side, and goes well with chilli, soup, or stew.

To bake cornbread in a cast-iron pan, you'll need to preheat your oven to around 400°F. You'll also need to heat your cast-iron pan inside the oven while you make the batter. The pan needs to be hot when you pour the batter in to achieve the crispy texture that cornbread is known for.

A basic cornbread batter is made by mixing together cornmeal, flour, sugar, salt, baking powder, and baking soda. You can then whisk in milk, buttermilk, and eggs. Finally, add melted butter to the batter and pour it into the hot cast-iron pan. Bake for 20-25 minutes, or until the centre is firm and a toothpick inserted into the middle comes out clean.

Preheat the oven and cast iron pan

Preheating your oven and cast iron pan is an essential step in making cornbread. This is because the hot skillet creates a crisp, sturdy crust on the cornbread, which is a delicious contrast to the tender, delicate crumb. The cast iron retains and distributes heat evenly, so the cornbread cooks beautifully and comes out tender and moist on the inside, but crispy on the outside. That browned, sturdy crust is the best part of the cornbread!

To preheat your oven and cast iron pan, first, place your cast iron pan inside the oven. You want the oven to be preheated to around 400-450°F. The exact temperature isn't too important, as long as it's hot! Leave the pan in the oven as it preheats, and as the oven heats up, so will the pan.

If you want to be really precise, you can preheat the oven to 425°F and then reduce the temperature to 375°F once you've removed the pan to add the batter. This will ensure the pan is hot enough to create that all-important sizzle when the batter hits it.

When the batter is ready, carefully remove the hot skillet from the oven. Be sure to wear oven mitts as the handle will be extremely hot. Now you're ready to pour the batter into the hot skillet and place it in the center of the oven.

Combine dry ingredients

To combine the dry ingredients for cornbread in a cast iron pan, you'll need several ingredients and a large bowl for mixing. The exact measurements may vary depending on the recipe, but the dry ingredients typically include:

• Cornmeal: Use finely ground or coarsely ground cornmeal, depending on your preference. You can also experiment with yellow or white cornmeal.
• Flour: All-purpose flour is a common choice, but you can also use self-rising flour if you want to add a bit more fluff to your cornbread.
• Sugar (optional): Sugar is often considered optional in cornbread recipes, especially if you prefer a more savoury flavour. You can adjust the amount of sugar or omit it entirely.
• Baking powder: Baking powder is crucial for leavening and giving your cornbread a fluffy texture.
• Baking soda: Baking soda helps with leavening and can also interact with acidic ingredients like buttermilk to create a lighter, more tender crumb.
• Salt: Kosher salt or fine salt will enhance the other flavours in your cornbread.

To combine these dry ingredients, simply add them to your large mixing bowl and whisk them together until they are well incorporated. You can also use a fork or a whisk to stir them together, ensuring that everything is evenly distributed. This step prepares the dry base for your cornbread batter, and you can adjust the quantities or add additional dry ingredients like spices or herbs to customise the flavour profile.

Mix in wet ingredients

To mix in the wet ingredients for your cornbread, you'll need to first gather your ingredients. The wet ingredients for cornbread typically include eggs, buttermilk, milk, and butter. Some recipes also call for vegetable oil or bacon drippings.

Once you have your ingredients, you'll want to whisk them together in a large bowl. Start by whisking the eggs, then add in the buttermilk, milk, and butter. If you're using oil or bacon drippings, you can add those now as well. Whisk until all of the ingredients are well combined.

Some recipes may call for adding the wet ingredients to the dry ingredients in stages. For example, you might whisk together the cornmeal, flour, salt, and baking powder first, then add the wet ingredients, and finally stir in the melted butter at the end.

It's important not to overmix the batter, as this can affect the texture of your cornbread. Mix until everything is just combined, and don't worry if the batter is a little lumpy.

If your recipe calls for heating butter or bacon drippings in the skillet before adding the batter, don't forget to do this before pouring the batter into the pan. This will help create that crispy, golden crust that cornbread is known for.

Melt butter in the pan

To melt butter in your cast iron pan, start by preheating your oven to a temperature of around 400°F. Place your cast iron pan inside the oven as it preheats. This will ensure that your pan is hot when you pour in the batter, creating the desired crispy crust.

Once the oven has reached the desired temperature, carefully remove the hot skillet from the oven. You can then add butter to the pan. Use a knife or brush to spread the butter evenly across the bottom and sides of the pan until it melts. You can also melt butter in the pan on the stovetop over medium heat.

After melting the butter, it is important to let the pan cool slightly before adding the batter. This will help ensure that your cornbread has a crispy crust and a moist, tender crumb.

The amount of butter you use will depend on your preference. Some recipes call for 2 tablespoons of butter, while others use up to 8 tablespoons. You can also use bacon drippings, shortening, or vegetable oil instead of butter.

Bake until golden brown

Once you've prepared your cornbread batter and poured it into your cast-iron skillet, it's time to bake! Place your skillet in the centre of the oven and let it bake until golden brown. The time this will take depends on your oven and the size of your skillet, but it should be around 20-25 minutes. You'll know your cornbread is ready when the centre is firm and a cake tester or toothpick inserted into the middle comes out clean.

After removing your cornbread from the oven, allow it to cool for 10-15 minutes before serving. Cornbread is best served warm, so don't let it cool completely! If you have any leftovers, they can be stored in an airtight container or covered with plastic wrap at room temperature for 1-2 days, or in the fridge for up to a week.

If you want to reheat your cornbread, wrap it in foil and warm it in an oven set to 325°F for about 10 minutes. Alternatively, you can microwave individual slices for 20-30 seconds until warmed through.

Frequently asked questions