Cornbread Baked in a Cast Iron Skillet | Easy From Scratch Recipe
Today I’m making cornbread baked in a cast iron skillet using simple pantry ingredients and homemade yogurt instead of sour cream. This easy from scratch cornbread recipe comes together quickly and can be made any day of the week — no special occasion required.
Baking cornbread in a well-seasoned cast iron skillet gives it that beautiful golden crust while keeping the inside tender and moist. I do add a little sugar to mine, though the cornbread my mother made growing up was completely unsweetened. She remembered eating it during the 1930s, sometimes crumbled into a small jelly glass with buttermilk poured over the top — a simple treat that stayed with her even into adulthood.
This cornbread pairs perfectly with homemade chili (I’m making that today as well), but it’s just as good alongside beans and ham, soup, or served warm with butter. Papa says it would go perfectly with some of his favorite vegetables--black-eye peas, butter beans (green ones not dried), and collard greens. A true southern treat!
This is everyday cooking — practical, forgiving, and made with what you have on hand.
Below you’ll find both versions of the recipe: the one from the "Recipes from Old Virginia" cookbook, and the recipe that I made up today. (Of course, when I got ready to make the cornbread, I didn't have all the exact ingredients...that's hardly ever a problem for me...I just substitute and keep going 😂).
#cornbread
#castironcooking
#castironskillet
#fromscratch
#homemade
#southerncooking
#comfortfood
#easyrecipe
#homecooking
#chiliandcornbread
Recipe #1
3 cups cornmeal
1 tablespoon sugar
salt
2 teaspoons baking powder
1/2 teaspoon baking soda, dissolved in buttermilk
2 eggs
1 cup thick sour cream
2 cups buttermilk
Beat eggs, add cream and buttermilk and soda. Add baking powder, salt and sugar to corn meal. Mix and bake 1/2 hour in 400 degree oven.
Recipe #2 with my substitutions:
1 1/2 cups self-rising cornmeal
1 1/2 cups flour
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon baking powder
scant 1/2 teaspoon baking soda dissolved in buttermilk
2 eggs
2 cups milk with 2 teaspoons vinegar stirred in to make buttermilk
1 cup thick homemade yogurt
Same directions for mixing. Pour into greased cast iron skillet and bake for 30 minutes at 400 degrees; reduce heat to 350 degrees and bake 15 more minutes. Let cool for several minutes, and it will come out of the pan more easily and stick together nicely. ❤️🤟