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Cooking Cornbread In Cast Iron

Growing up we did not eat a lot of cornbread, but when we did it was northern style and more cake like. This is my favorite way to eat cornbread, but after living in Oklahoma for over 15 yrs, I have learned to enjoy southern style cornbread.

One of the things that I like about southern cornbread is the crispy crust that it has. It took me many years to learn the trick to getting this kind of a crust. For so long I could not get my southern style cornbread just right. After asking a few friends what they did, I realized what I had been doing wrong.

I was not cooking my cornbread in cast iron. I have talked about how much I love my cast iron, but I had not realized that I should be using it for my cornbread. However, there is more to it than just using a cast iron pan. There are a few things you need to do.

Pour a few tablespoons of oil into your cast iron pan. Bacon grease is even better than oil. Heat pan until very hot.

Pour prepared batter into hot pan and immediately place in preheated oven.

Bake as directed.

Doing this will get you a nice crispy and browned southern style crust.

Later this week I will post my favorite recipe for southern style cornbread.

This post linked to Works For Me Wednesday.

Lynn's Kitchen Adventures


  1. That is the true way to cook cornbread in the south. I love my cast iron skillet. You cornbread looks great Lynn. Have fun at Blissdom.

  2. Lynn-
    I, too, LOVE my cast iron! I noticed your previous posting about it as well and thought I’d tell you about a cast iron accessory that I LOVE! My good friend makes cast iron skillet handle cozy’s. She sells them on ETSY for next to nothing! They are AWESOME! I find that the worst part about cast iron is the dangerously hot handles! This makes life much easier! Hope you check them out…I’m fairly certain that you would also love them! : )

  3. Mmmmm. Makes me hungry.

  4. That’s how my great-grandma made it, and it really is the best. The crust it makes on the bottom… and a little honey butter… mmm… Great-Grandma always used bacon fat, but I use oil, too.

  5. the bacon fat is so key. it perfectly goes with the corn flavor and if you’re worried about fat, you can cut down on the amount of butter you spread on it because it already has some in it from the fat. besides, bacon fat is much better for you than hydrogenated oils or corn oil. This is definitely the best way to make cornbread.

    There is nothing like picking up a rusty cast iron pan at a flea market for $2 and bring it back to life. I find that the older a pan is, the better it holds its seasoning and usually the heavier it is for the size. Thanks for the blog.

  6. I have a couple of cast iron pans that I love. But when my son was diagnosed with celiac disease last summer, the dietitian told me not to use them anymore because they are porous and would be a source of cross-contamination. What’s your opinion on that? Do I need to start with new cast iron pans, or can I use those I already have? I have the same problem with my stoneware–too porous and I miss using it. He’s not super-sensitive, but I want to keep him well, as you understand.

    • @Heather, This is a tough issue that has lots of different opinions. I do not have celiac, I am gluten intolerant, so I did not get rid of mine, but I know many people would say I should have. Really this is a an area that is probably best discussed with your doctor or dietitian. They are better equipped to deal with the answer than I am . Sorry I could not be of more help.

      • @Lynn,

        Thanks for your reply. I’ll probably let mine sit unused in the cupboard for a while longer. 🙂 Maybe I’ll give to one of my sisters and start fresh.

  7. Yep, cast iron is the way to cook southern cornbread. I’ve been a southern all my life and that’s just way its done. Yours looks yummy!

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