My wife does not like traditional cornbread, but she will down an entire skillet of this light and fluffy cast iron skillet cornbread… probably because it’s the perfect consistency and packed with flavor from shredded cheddar and green chiles. And don’t get me started on the perfect crust. The crust of this green chile cheese cornbread fries in olive oil in the skillet while it is baking, and it turns out the perfect crispy golden brown. Delicious!
Here’s how to make your new favorite cornbread recipe:
Ingredients for My Should-Be-Famous Cornbread
- 3/4 cup buttermilk
- 1 egg
- 1/4 cup sour cream
- 1/2 cup creamed corn
- 4 oz can diced green chiles
- 1 1/2 cup shredded cheddar cheese – I prefer to use sharp cheddar.
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cup buttermilk cornbread mix – I used White Lily Buttermilk Enriched White Cornmeal Mix.
You will also need an 8″ or 9″ cast iron skillet. Or, you can also use three 5-6″ cast iron skillets like we did. Using smaller skillets will give you more crust area.
How to Make the Best Cornbread in Your Cast Iron Skillet
1. Make the cornbread mix.
Start by combining all of the wet ingredients in a large bowl. That includes the egg, buttermilk, sour cream, and creamed corn. Then, add the green chiles and shredded cheese and stir to combine.
Next, add the dry ingredients (sugar, salt, and cornmeal) and fold to combine. Your buttermilk cornbread batter should look like this:
Set the batter to the side while you prep the cast iron skillets. The batter should have about 15 minutes to rest to allow air pockets to form.
2. Preheat cast iron skillets in the oven.
While your cornbread mixture is resting, place your cast iron skillet (or you can use 2 small skillets like I did) in the oven, and preheat the oven to 450 degrees. You want to preheat your skillets while the oven is preheating also.
3. Add oil to the skillets and put back in the oven.
Once the oven reaches 450 degrees, carefully remove your cast iron skillets. They will be super HOT, so be careful!
Then, add your favorite oil to the skillets to coat. I used a mixture of avocado oil and olive oil. I carefully rotated my skillets to evenly distribute the oil, but you can also use a brush to brush the oil up the sides of the pan.
You should be left with a very small amount of oil in the bottom of your pan as well (about 1/8″ to 1/4″). This will “fry” the crust of your cornbread and make it perfectly crispy.
Once your pan(s) is oiled, but it back in the oven for about 2-3 minutes, just to heat the oil.
4. Add cornbread mix to the hot oiled cast iron skillets.
After 2-3 minutes, carefully remove your hot cast iron skillets, and add the green chile cheese cornbread mixture. The oil and the pans will both be piping HOT, so be careful to not drop the batter into the oil, causing splatters.
As you can see in the photo below, your cornbread should begin frying immediately:
Fill the skillets about 2/3 full of batter, and place in the oven.
5. Bake your cast iron skillet cornbread in the oven at 450 degrees.
Bake your cornbread for about 20 minutes, or until a knife inserted in the center of the cornbread comes out clean (similar to how you would test a cake for doneness).
The amount of time needed to fully bake your cornbread will also depend on the size of pan(s) that you use. If you split your batter between three 5″ skillets like I did, it will take less time to cook than using one larger cast iron skillet.
FAQs
Can I make cornbread without buttermilk?
Yes! You can use whole milk or even 2% milk. The buttermilk adds a slight tang and it makes the cornbread lighter, but regular milk works fine also.
What if I like my cornbread spicy?
Just add a few tablespoons of diced jarred jalapeños to the batter when you add the shredded cheese. You can also add diced poblano peppers or use hot style green chiles.
What should I serve with cornbread?
This green chile and cheese cornbread pairs well with this Smoked Pot Roast on the grill or this Creamy Shrimp and Corn Soup, or serve it with your favorite chili.
Why should I make cornbread in a cast iron skillet?
Making your cornbread in a cast iron skillet will give you a perfectly crispy crust that is hard to achieve in a different type of pan. The benefit of cast iron is that it can get super hot and it holds heat well… combine that with a little oil and this cornbread batter and you’ll end up with the perfect fried crust on your cornbread.
Why does my cornbread stick to my cast iron skillet?
Your cornbread may stick to the skillet if:
- your cast iron skillet is not properly seasoned – Go HERE to see how to season a cast iron skillet!
- you did not heat your skillet before adding the cornbread batter
- you did not properly oil your pan before adding the batter
The Best EVER Cast Iron Skillet Cornbread Recipe
Trust me… you’ll want to print this one out and add to your recipe binder!
Cast Iron Skillet Cornbread
Ingredients
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 1/2 cup creamed corn
- 1 egg
- 4 oz can diced green chiles
- 1 1/2 cup shredded cheese
- 1 tbsp sugar
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk cornmeal
Instructions
- Preheat your oven to 450 degrees. Place your cast iron skillet in the oven as the oven is preheating.
- Combine buttermilk, sour cream, creamed corn, and egg in a large bowl and mix well. Mix in shredded cheese and green chiles.
- Add cornmeal, sugar, and salt to the cornbread mixture and fold to combine. Set mixture aside.
- Once the oven is preheated, carefully remove your cast iron skillet. It will be HOT!
- Carefully pour your favorite oil into the skillet, and use a brush to brush the oil up the sides to coat the pan. Avocado oil is recommended. There should be a small amount of oil in the bottom of the pan, about 1/8 – 1/4" (enough to fry the crust of the cornbread).
- Place the oiled skillet back into the oven for about 2-3 minutes to heat the oil. Then, carefully remove the cast iron skillet. The pan and oil will be VERY hot, so be careful!
- Spoon your cornbread batter into the cast iron skillet. You will notice the batter starts to fry immediately. The skillet should be about 2/3 full of batter.
- Place in oven, and cook until a knife inserted in the center of the cornbread comes out clean.
- Carefully remove the cast iron skillet cornbread from the oven, and allow to cool before serving.
Video
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