Cast-Iron Skillet Cornbread Recipe on Food52 (2024)

FAQs

Should I preheat my cast iron skillet for cornbread? ›

When cooking cornbread in a cast iron skillet, it's important to preheat the skillet at a high temperature at 425 degrees F. This gets your skillet good and hot for it to create those gorgeous crispy edges, in case you can't you tell how obsessed I am with these perfect edges.

Put the drippings or oil in a large (10-inch) cast-iron skillet and place in the oven as it preheats. In a large bowl, stir together the cornmeal, flour, baking powder, and salt.

Cast iron works best because it gets hot and stays hot, helping your cornbread to cook evenly and giving it that tasty crispy, golden-brown crust you know and love.

Preheat your home oven to 450°F (230°C) with a Dutch oven inside for 30 to 45 minutes. Line a pizza peel, inverted baking sheet, or cutting board with parchment paper.

The method to cooking with cast iron on the stovetop is HEAT, do not add the cooking oil until the pan feels hot, because the oil will be the benchmark of the pan's readiness. If the butter sizzles, pan's ready. Oil slides across the pan with easy, pan's ready.

Do not try to use nonstick sprays like Pam to season your cast iron skillet, as they contain other ingredients that aren't good for your pan.

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

Glass, ceramic, and cast iron work best, but you can also use metal baking dishes.

How do you remove cornbread from a cast iron skillet? ›

Place a plate on the top of the cornbread in the pan, flip it upside down in a quick motion, and then carefuly take the pan off. The cornbread is now upside down on the plate. Get another plate and get it right side up, same motion. eat it while it's warm enough to melt the butter you put on it.

New England Today explains the science behind it. The surface of cast iron expands as it gets hotter, which opens up small abrasions in the pan. As the pan cools, and the small rifts swell shut, they can physically trap particles of your cornbread in the pan itself.

For one, cast iron pans aren't perfectly smooth and foods like eggs may get stuck. For the best results, make sure to keep your cast iron pan seasoned, and preheat the skillet for a few minutes before you add any food to it. This allows the pan to heat evenly and prevents most food from sticking. Add fat as needed.

For particularly difficult to clean messes, fill your pan halfway full with water and heat over the stove. As the water heats up, the sticky leftover food particles should soften and become easier to wipe out.

The Benefits of Preheating

The skillet holds heat better than other materials, is incredibly versatile and actually adds a bit of iron to your diet. But despite some popular cooking myths, cast iron does not heat evenly—or quickly. That's why preheating is such an important (and often overlooked) step.

Once your pan is pre-heated, add a little oil or fat. Then simply add your food! (Note: if you want to use butter, start with oil, and then add butter right before you add your food.)

It is always preferred to heat the entire casting, if possible. Typical preheat temperatures are 500-1200 degrees F. Don't heat over 1400 degrees F since that will put the material into the critical temperature range.