MF (My Favorite) Cornbread in a Cast Iron Skillet — The Only Way to Do It

MF (My Favorite) Cornbread in a Cast Iron Skillet — The Only Way to Do It

There's something about cornbread baked in a cast iron skillet that just hits different. The crispy edges, the golden crust, the tender inside — it's pure Southern comfort, and it couldn't be easier to make.

Here in Louisiana, cornbread isn't a side dish. It's the main event. Whether you're sopping up a bowl of gumbo, serving it alongside smothered greens, or just eating it warm with a pat of butter, good cornbread is non-negotiable.

What You'll Need

Instructions

  1. Preheat your oven to 400°F. Place your cast iron skillet in the oven while it heats — this is the secret to that crispy bottom crust.
  2. Mix together the cornbread mix, eggs, melted butter, and milk until just combined. Don't overmix.
  3. Carefully remove the hot skillet from the oven and add a small pat of butter, swirling to coat.
  4. Pour in the batter and bake for 20–25 minutes, until golden brown on top and a toothpick comes out clean.
  5. Let it cool for 5 minutes, then slice and serve warm.

Audrey's Tip: Sprinkle a little Ca C'est Bon Seasoning into the batter for a savory Cajun twist that'll have everyone asking for the recipe.

Prefer to make it from scratch? My Cooking with Cajun Cookbook has all the from-scratch Louisiana recipes I grew up making — grab your copy.

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