How to make buttermilk cornbread in a cast iron skillet

Learn how to easy it is to make buttermilk cornbread in a cast iron skillet with a couple of suprises.

This buttermilk cornbread is loaded with green chiles, creamed corn, and cheddar cheese, and it has the perfect crispy fried crust. Trust me, you will never make another cornbread recipe again!

This one turns out light and fluffy in the middle with a golden brown crust from frying in oil in your skillet while it's baking. I like to use two small cast iron skillets to make mine, so I get more of the crispy crust. Try it... you won't be disappointed!
@lodgecastiron #cornbread #homemadefood #lodgecastiron

FLAT TOP KING MERCH, RECIPES AND SEASONINGS

Snake River Farms American Wagyu Beef

WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
Weber Griddle Insert --
Weber 28in Griddle --
Weber Genesis S-435 —

MY FAVORITE COOKING TOOLS:
Wireless Thermometer
My Infrared Laser Thermometer
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
KitchenAid Artisan Series 5 Quart
Breville Smart Oven Air Fryer Pro
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MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS

Sure Shot Sid’s Gunpowder Seasoning
Cavender's All Purpose Greek Seasoning

PIT BOSS Bold Burger Rub
PIT BOSS Southwest BBQ Rub
PIT BOSS Lonestar Beef Brisket Rub

Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
Heath Riles BBQ Sweet BBQ Rub Seasoning
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HENCKELS Four Stars Chef Knife
HENCKELS Four Stars 7in Filet Knife
HENCKELS Four Star Utility Knife
VICTORINOX 6in BONING KNIFE

GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
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Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
Squirt Bottles
Melting Dome and Resting Rack
Bench Scraper
My Favorite Flat Top Grill Spatulas
My Instant Read Thermometer
Earlywood Wood Spatulas
Silicone Fish Turner 600 deg

SMOKER AND GRILL MUST HAVES:
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Black Disposable Gloves
Weber Burger Press
Charcoal Chimney
OXO Good Grips Silicone Pot Holder
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[kindolgentleman]

I like to use lard for a extra "krizzle" on the edges of my cornbread, but that recipe is awesome!

[fortuneworks]

Looks absolutely fantastic. Going to make a batch on Sunday with some beef short rib chili that I’m making. If it turns out as good as I expect, I’m gonna make another batch to take to work on Monday. Thanks!!

[barbram]

Absolutely beautiful tutorial, you did a wonderful job. Subscribed.

[timothyculliver]

Nice, cornbread is always better in cast iron. Your recipe looks good, thanks!

[tonybean]

Looks so easy and tasty...want to try it but there Is no printable recipe. Many thanks for your service.

[victorbenner]

Thanks for the link to this episode. I'm going to start by saying a great deal of the time when folks criticize someone for not cooking the "authxaentic " or "correct" way its a red flag letting me know they don't know as much about cooking as they want folks to think they know. I say there are a great many paths to the same destination. The #1 rule in bbq for example is there are no rules ( excluding competition bbq of course and even there, one can find some wiggle room. Hot and fast a great example. ) I like what you did here. I do believe cast iron does a better job when baking but if you like your results with what you do? Then be happy. It my experience that if you insult the cook don't be surprised if you end up going hungry. I only warn folks that in my home or camp once. Funny how that ends the bitching. Sir have a great day. I think I'll give this a go soon using a webber kettle for the oven. Last thing, someday I intend to attend the cornbread competition in Pittsburgh Tennessee at the Lodge cast iron plant. They hold it once a year. They even close down the foundery that day so they can give tours. I'm going to try to attend next year. I think it would make a great time and video. Until your next video, have a great day 🌤 😀.

[janethutton]

If you heat your skillets on top of the stove and get oil to smoke point you can make what’s called hot water cornbread. The best skillet to use is a pie slice skillet with separate slots you put about a tablespoon of oil in each and heat it til it smokes then the cornbread is made by using just cornmeal and piping hot water and you make it a runny but thick consistency then you use a small ladle and fill each spot about half full, don’t let it scare you when it sizzles when you put it in. Then put it in 500 degree oven for 5~8 minutes. When it comes out go ahead and butter while it’s hot then pour out onto a plate. It will be the crispy, most delicious cornbread but still tender inside.

[terryduprie]

That cornbread looked so light and airy I had to watch the video twice. What size cast iron pans were those? Great job!!!

[robertstevens]

I think I got a new corn bread recipe, Let's give it a try

[idonwantella]

Cornbread.... hahahaha I like crunchies on my cornbread....