Cast Iron Skillet Cajun Cornbread

Cast Iron Skillet Cajun Cornbread

Homemade cornbread with a cajun twist! This cornbread is a little sweet, a little spicy, and moist. It’s the perfect side for your chili or red beans and rice.

Course Side Dish

Cuisine American, Cajun

Keyword Cajun, cornbread

Prep Time 10

Cook Time 30

Rest time 10

Total Time 50

Servings servings

Calories 307kcal

Author Lauren LeBlanc

Equipment

12 inch cast iron skillet
Flour sifter
medium mixing bowl
Large mixing bowl
silicone spatula
Measuring cups
Measuring spoons

Ingredients

Dry ingredients

1 ¼ cup all purpose flour spooned into measuring cup then leveled off (150 g or 5.3 ounces)
1 cup yellow cornmeal
4 teaspoons baking powder double acting
1-2 tablespoons cajun seasoning* see note

Wet ingredients

1 egg room temperature, lightly beaten
¾ cup buttermilk room temperature
4 tablespoons unsalted butter melted
¼ cup sugar
1 ½ cups creamed corn one 14.5 ounce can
1 tablespoon diced pickled jalapeño

For the skillet

2 tablespoons unsalted butter
Pickled jalapeño slices for decoration optional

US Customary - Metric

Instructions

PREP: If possible, take egg and buttermilk out of the refrigerator about 30 minutes prior to starting so they can come to room temperature. Preheat the oven to 375° F (190°C). Place the empty cast iron skillet into the oven to heat.
DRY: Add dry ingredients to a large mixing bowl and stir to combine.
WET: Add wet ingredients to a medium mixing bowl and stir to combine.
MIX: Pour wet ingredients into dry ingredients and mix until just combined. Do not over mix.
REST: Let batter rest for 10-15 minutes*.
BAKE: Remove skillet from the oven and add butter. Swirl around to melt and coat the pan. Gently pour the batter into the skillet and smooth out the top. Place jalapeño slices to decorate the top (optional). Bake for 30 - 35 minutes. The cornbread is done when the edges are pulling away from the pan and are turning golden brown.
SERVE: Serve warm topped with butter. Serve with chili or red beans and rice.

Notes

To get an accurate measurement of flour, fluff it with a spoon, then spoon the flour into the measuring cup. Level the scoop with a knife. For the most accurate measurement, weigh it. One cup of flour is 120 grams (150 grams for 1 ¼ cup for this recipe).
If your flour is lumpy, sift it before adding to the dry ingredients.
A note about cajun seasoning. Store bought cajun seasoning is usually pretty salty. Use 1 tablespoon for store bought or 2 tablespoons If using my Homemade Cajun Seasoning recipe.
To test if the cornbread is properly salted, add a spoonful of batter to the hot skillet to cook it, then give it a taste test.
Store leftover cornbread in an airtight container. If using a plastic bag, remove as much air as possible. Store at room temperature for 1-2 days, and store in the refrigerator for about 3-4 days. Tightly wrap and freeze for up to 3 months.
To reheat in the oven, wrap cornbread in foil, then reheat at 350°F (175°C) for a few minutes until warmed. To reheat on the stovetop, heat a skillet over medium heat and add a teaspoon of butter. Heat the cornbread on both sides until warmed through.
To make cornbread muffins, pour batter into a muffin pan sprayed with nonstick spray, and bake for about 20 minutes.

Nutrition