Country Cooking

Crispy and Tender Cast Iron Cornbread

Crispy and Tender Cast Iron Cornbread

Crispy and Tender Cast Iron Cornbread


  • 2 cups self-rising cornmeal
  • 2 tablespoons self-rising flour
  • 1 egg
  • Milk (enough to make a medium-thin batter)


  1. Preheat your oven to 450°F (232°C).
  2. Grease your cast iron pan and place it in the oven to heat up.
  3. Combine 2 cups of self-rising cornmeal and 2 tablespoons of self-rising flour in a mixing bowl.
  4. Incorporate 1 egg into the dry ingredients.
  5. Gradually add enough milk to create a medium-thin batter. The exact quantity of milk required may vary; adjust as needed for the desired consistency.
  6. Carefully remove the hot cast iron pan from the oven.
  7. Pour the batter into the well-heated pan.
  8. Return the pan to the preheated oven.
  9. Bake for approximately 18 to 20 minutes, or until the cornbread achieves a golden brown hue and gains crispiness around the edges.
  10. Once done, remove the cornbread from the oven.
  11. Allow it to cool slightly before cutting and serving.
  12. Indulge in your homemade crispy and tender cast iron cornbread!

This delightful cornbread, crafted using your Lodge cast iron pan, is destined to be a crowd-pleaser. Its crispy outer layer and tender interior make it an inviting and delectable addition to any meal.

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