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Home Cornbread from the cast-iron pan

Cornbread from the cast-iron pan

Name: Cornbread from the cast-iron pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 pieces
Cuisine: American
Ingredients: 150 g fine cornmeal (polenta); 125 g wheat flour; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 50 g sugar; 250 ml buttermilk; 2 eggs; 75 g melted butter; 15 g butter for the pan

Gepubliceerd op 6 november 2026

Thanksgiving Bread Side dish American Cast Iron Oven Vegetarian Easy

Cornbread is the American corn bread you get across the southern US at almost every meal, and of course at Thanksgiving. It’s a quick, yeast-free bread made from cornmeal, flour and buttermilk. The secret to really good cornbread is a cast-iron pan that you heat until it’s blazing hot in the oven first. That gives the bread a crispy, golden-brown crust while the inside stays soft, airy and lightly sweet.

Recipe

Cornbread from the cast-iron pan

Light and airy American cornbread made with cornmeal and buttermilk, baked in a scorching-hot cast-iron pan for a crispy crust.

Course	Side dish
Kitchen	American
Servings	8 pieces

Preparation time

Preparation time	15 min
Time in oven	25 min
Total	40 min

Equipment

Cast iron frying pan 25 cm
Mixing bowl
Whisk
Oven mitts

Ingredients

150 g fine cornmeal (polenta)
125 g wheat flour
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
50 g sugar
250 ml buttermilk
2 eggs
75 g melted butter
15 g butter for the pan

Prepare

Place a 25 cm cast iron frying pan in the oven and preheat the oven with the pan to 220 °C.
Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl.
Whisk the buttermilk, eggs and melted butter and stir briefly into the dry ingredients. Don’t overmix; a few lumps are fine.
Carefully take the hot pan out of the oven with oven mitts, add the butter and let it melt.
Pour the batter into the hot pan; it should sizzle. Bake the cornbread for 20 to 25 minutes at 220 °C until golden brown and a skewer comes out clean.
Let rest for 5 minutes and cut into wedges. Serve warm with butter and honey.

Cooking mode Prevents your screen from going to sleep

Why a cast-iron pan? Cast iron gets very hot and retains heat for a long time. If you pour the batter into a blazing-hot, greased pan, the bottom and edges start baking immediately. That’s how you get the characteristic crispy, almost fried crust that belongs to real Southern cornbread. In a regular baking dish the cornbread will be softer and more cake-like. No cast-iron pan? Use an ovenproof frying pan or a 20 cm square baking pan.

Variations and serving: for a savory cornbread omit the sugar and add 100 grams shredded cheddar, one finely chopped jalapeño and some corn kernels. Great with chili, stews, grilled meats and of course with turkey and gravy at Thanksgiving. Cornbread is best served fresh and warm, with butter and a little honey. Leftovers can be briefly reheated in the oven or crumbled and used in a stuffing for the turkey.

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