Cast Iron Skillet Cajun Cornbread Recipe
This Cast Iron Skillet Cajun Cornbread is a deliciously moist and flavorful cornbread with a spicy Cajun twist. Made with a blend of all-purpose flour, yellow cornmeal, creamed corn, and pickled jalapeños, it’s baked in a preheated cast iron skillet to develop a crispy golden crust. Perfect as a side for chili, red beans and rice, or any Southern-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern, Cajun
Ingredients
Dry Ingredients
- 1 ¼ cup all purpose flour (150 g or 5.3 ounces)
- 1 cup yellow cornmeal
- 4 teaspoons double acting baking powder
- 1-2 tablespoons Cajun seasoning
- ¼ cup sugar
Wet Ingredients
- 1 egg (room temperature, lightly beaten)
- ¾ cup buttermilk (room temperature)
- 1 ½ cups creamed corn (one 14.5 ounce can)
- 1 tablespoon diced pickled jalapeño
- 4 tablespoons unsalted butter (melted)
Additional
- 2 tablespoons unsalted butter (for skillet)
- Pickled jalapeño slices for decoration (optional)
Instructions
- Prep: Remove the egg and buttermilk from the refrigerator about 30 minutes before starting to bring them to room temperature. Preheat your oven to 375°F (190°C) and place an empty cast iron skillet inside to heat.
- Dry Mix: In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, Cajun seasoning, and sugar. Stir well to evenly distribute all dry ingredients.
- Wet Mix: In a separate medium bowl, mix together the lightly beaten egg, buttermilk, creamed corn, diced pickled jalapeño, and melted butter until fully combined.
- Combine: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to over mix to keep the cornbread tender.
- Rest the Batter: Allow the batter to rest for 10 to 15 minutes. This helps hydrate the cornmeal and improves texture.
- Bake: Carefully remove the hot cast iron skillet from the oven and add 2 tablespoons of unsalted butter, swirling to melt and coat the bottom and sides. Pour the batter into the skillet and smooth the top with a spatula. Optionally, decorate the top with sliced pickled jalapeños. Bake in the oven for 30 to 35 minutes until the edges are golden brown and pulling away from the pan.
- Serve: Remove the cornbread from the oven and serve warm, topped with butter. This Cajun cornbread pairs exceptionally well with chili or red beans and rice.
Notes
- Allowing ingredients like eggs and buttermilk to come to room temperature ensures better mixing and optimal rise.
- Resting the batter before baking hydrates the cornmeal and leads to a moister crumb.
- Cajun seasoning can be adjusted based on your heat preference; start with 1 tablespoon for milder spice.
- Using a preheated cast iron skillet helps create a crispy crust and evenly baked cornbread.
- Pickled jalapeño slices are optional but add a nice tangy heat and decorative touch.
