Cast Iron Cornbread

This cast iron cornbread is your classic Southern styled skillet cornbread with a perfect crust, but extra moist. Serve as a side dish.

This cast iron cornbread is baked in a cast iron skillet. This is common practice in the South.

Southern cornbread is more savory than sweet cornbread, which is popular in the North.

This type of cornbread is usually eaten as a side dish and goes perfectly with fried chicken.

HOW TO EAT Cornbread

According to my friend from the great state of Georgia, “cornbread can be eaten with many things. Usually things like fried chicken, almost any veggie, barbecue, and so on”

He also said it can be topped with honey, jalapenos, or cheese.

A woman from Kentucky once told me: when she was a little girl, she would have her cornbread for dinner with a glass of milk and put cornbread crumbs in the milk.

Cornbread is generally served as a side dish. However, cornbread topped with honey can also be eaten as a dessert.

How is cast iron effective for cornbread?

Cast iron is particularly effective because it heats up and retains heat well, ensuring even cooking.

HOW TO STORE

Let the bread cool fully. Transfer the bread to an airtight container lined with a paper towel.  Place another paper towel on top of the bread before sealing. 

If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag. 

Store at room temperature for up to 4 days.

HOW TO FREEZE

Let the bread cool fully. 

Wrap in plastic wrap, then place in a resealable freezer bag. Freeze for up to 3 months.  

They will still be safe to eat after 2 to 3 months but their quality begins to degrade. 

When ready to eat, let thaw at room temperature or rewarm gently in an oven.

CORNBREAD SNAFU:

The first time I tried to make this recipe was for Thanksgiving Dinner.

I was feeling so rushed, I accidentally added a tablespoon of salt instead of a teaspoon.

Needless to say, it was extremely salty and not much of a hit.

In fact, I was worried my family wouldn’t give this recipe a second chance.

However, after a little convincing, they are glad they did.

Other Recipes You May Like:

• Cast Iron Cinnamon Rolls
• Sour Milk Pancakes
• Dairy Free Dinner Rolls
• Dairy Free Biscuits and Gravy
• Scrambled Eggs without Milk