Cast Iron Skillet Cornbread (Fluffy, Moist Version)

DivasCanCook's picture

May. 30, 2012

I LOVE the crisp, golden "crust" from cornbread made in a cast iron skillet. I also love the moistness and fluffiness that comes with baking cornbread in a glass dish. This recipe combines the best of both worlds.

The outside bakes up lightly crisp, buttery and melt-in-your mouth good and the inside is moist and slightly fluffy.


Corn meal 1 Cup (16 tbs) (pure yellow corn meal preferred not the boxed variety)
All purpose flour 1 1/2 Cup (24 tbs) (White Lily brand)
Baking powder 1 Tablespoon
Salt 1 Teaspoon
Sugar 1 Cup (16 tbs) (Optional)
Buttermilk 1 1/4 Cup (20 tbs)
Egg 2 , beaten
Vegetable oil 1 Cup (16 tbs)
Butter flavored shortening
Bacon grease/Butter 1 Tablespoon


For directions, please visit

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 801Calories from Fat 445

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 556 mg23.17%

Total Carbohydrates 80 g26.7%

Dietary Fiber 2 g8%

Sugars 33 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet