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Pro Tips

5 Tips for Making the Best Darn Skillet Cornbread

By: Lodge Cast Iron / March 31, 2023

We absolutely love cornbread! It’s been a staple around our tables for over 125 years. Whether you like it sweet, savory, or even spicy, almost everyone agrees that a good piece of cornbread starts in a hot cast iron skillet. So we’ve gathered the best advice from our tasting and testing to help you bring Skillet Cornbread Mixes to life in your own kitchen. 


Pro Tip 1 

Use cast iron 

The first step to great cornbread is a cast iron baking vessel. You can’t go wrong with a 10.25 Inch Skillet, but if you want to mix it up, you can pull out a Muffin Pan, Wedge Pan, or Cornstick Pan (of course!). In fact, we’ve got a whole conversion article to help you make our cornbread mix in whichever pan is your favorite! Cast iron works best because it gets hot and stays hot, helping your cornbread to cook evenly and giving it that tasty crispy, golden-brown crust you know and love. 

Pro Tip 2 

Preheat your pan  

A hot, greasy skillet will prevent your cornbread from sticking and give your cornbread the right texture. You want your batter to start baking as soon as it hits the pan. Hear that sizzle? You WANT some sizzle here. This helps develop the perfect crust and keeps your cornbread from being too crumbly. Stick your skillet in the oven to warm up as it preheats; it usually takes 10 to 15 minutes to get your skillet to just the right temperature! 

Cornbread in Wedge Pan
Honey Cornbread

Pro Tip 3 

No buttermilk, no problem 

If you’re cornbread calls for buttermilk and you don’t have it, don’t worry. Simply add 1½ tablespoons of white vinegar to 1½ cups of milk and allow it to rest for 10 minutes. Voila!  

Pro Tip 4 

Don’t over-mix your batter 

Mix your ingredients until combined, but be careful not to make the batter too smooth, as this can result in tough cornbread. It’s okay if the batter is a little lumpy!   

Pro Tip 5 

Let your cornbread cool before slicing 

Allow your cornbread to cool in the skillet for about 5 minutes, then run a butter knife around the edge to help you easily turn the bread out of the skillet. You can also give the skillet a little shimmy-shake (that’s the technical term, according to our experts), and if the cornbread moves a bit, it’s ready for eating! Your cast iron and cornbread will continue to stay warm after leaving the oven. In fact, we love to bring it to the table and serve it straight from the skillet! 

For the love of cornbread, bake in cast iron. 

Contributed By: Lodge Cast Iron

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