Cast Iron Skillet Cornbread

corn bread

I have exactly one cookbook that I absolutely, positively could not live without. It’s Mollie Katzen’s Moosewood Cookbook. I love it because it’s plant-based and it uses herbs and spices in a way that make my vegetables sing. I’m sure there are other cookbooks that could make similar claims, but Moosewood landed in my hands when I was single and apartment-dwelling and Katzen guided me through my first attempts at so many dishes. One glance at my book’s sticky, wrinkly pages will tell you it’s still my go-to for Banana Bread, Zucchini Feta Pancakes, Ratatouille, Baba Ganoush … and Cornbread. There’s nothing particularly striking about this cornbread recipe. Just that it tastes great every time you make it. I’m including Katzen’s blueberry variation, too, cause we like it almost as much.

Makes 6-8 servings.


  • 5 Tbsp. butter
  • 1 cup cornmeal
  • 1 cup all-purpose or whole wheat pastry flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 1 cup buttermilk or yogurt
  • 1 egg
  • 3 Tbsp. honey (local if you can get it)


  1. Preheat oven to 350°F. As the oven is preheating, add butter to cast iron skillet (or 9×9 baking dish) and place in the oven to melt the butter.
  2. Combine the cornmeal, flour, baking powder, baking soda and salt in a medium bowl. In a separate bow, mix together buttermilk, egg and honey.
  3. When the butter is melted, swirl it around the cast iron pan, covering bottom and sides well. Pour rest of butter into the buttermilk mixture. Mix well.
  4. Mix wet ingredients into the dry until they are just combined. Do not over-mix. Pour batter into the skillet. Smooth with a spatula or the back of a spoon.
  5. Bake for 20 minutes or until the center is firm to the touch. Serve hot, warm or room temperature.

Blueberry Variation

  1. I like to make these as muffins rather than in the skillet. So begin by preparing your muffin pans either with grease or muffin cup liners.
  2. Decrease butter by 2 Tbsp.
  3. Increase honey to 1/4 cup.
  4. Gently stir 1 1/2 cups fresh or frozen blueberries into the batter after all else has been mixed together.