Cast Iron Cornbread

Pinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden Image

This is my brother Bob’s cast iron cornbread recipe. I use spelt flour instead of all purpose flour and olive oil instead of vegetable oil to make it super delicious.

A white plate with cornbread on it along with a knife and some butter melting. The pan of cornbread is in the backgroundPin

The last time we stayed at the home of my brother Bob and his wife Ginny, Bob served cornbread with one of his delicious meals. I asked Bob for the recipe and this is my version of it.

Cornbread is one of my loves. Corn muffins too. But one thing I do not like is when people put corn kernels in their corn bread or corn muffins. The reason I don’t like corn kernels in my corn muffins is because it reminds me of creamed corn.

Not something I’ve ever enjoyed.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. #CommisionsEarned. You can read my disclosure here.

How to make this cornbread


Preheat the oven to 350 degrees Fahrenheit and grease a 10 – 11 inch cast iron skillet.

Step one

Gather the ingredients – corn meal, flours, eggs, baking powder and oil.

Corn meal, eggs, flour, baking powder and oil on a black tablePin

Step two

In a mixing bowl, add the corn meal, spelt flour, almond flour, sugar, salt and baking powder and mix them together and set it aside.

Step three

Add olive oil, melted butter, maple syrup, 2 beaten eggs and milk.  Take a spatula and stir the ingredients together until combined.

Do not over mix the batter.

Step four

Pour the cornbread batter into the greased skillet and bake it for 30 minutes.

A cast iron pan with the cornbread baked and done. There is a plate and butter in the backgroundPin

Isn’t the smell of cornbread fresh out of the oven so heavenly?

Let’s cut a piece, shall we?

A spatula holding a slice of cornbread over the pan with a plate and butter in the backgroundPin

I slather some butter over the cornbread.

A white plate with cornbread on it along with a knife and some butter melting. The pan of cornbread is in the backgroundPin

I hope you enjoyed this cast iron cornbread recipe.

Other creations from my brother

As always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A cast iron pan filled with cornbread. There is a oven mitt and plate behind it - squarePin

Cast Iron Cornbread

A healthier version of the delicious cornbread!
5 from 4 votes
Print Pin Rate
Course: Breads
Cuisine: Breads
Keyword: skillet cornbread
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 pieces
Calories: 346kcal


  • 1 cup spelt flour (or all purpose white flour)
  • 1/2 cup almond flour
  • 1/2 cup cornmeal
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup olive oil or vegetable oil
  • 3 tablespoons butter melted
  • 1 tablespoon maple syrup
  • 2 eggs beaten
  • 1 cup almond milk


Make it!

  • Preheat oven 350 F and grease a 10 inch skillet.
  • In a mixing bowl, add flours, cornmeal, sugar and salt and combine them together.
    1 cup spelt flour, 1/2 cup almond flour, 1/2 cup cornmeal, 2/3 cup sugar, 1/2 teaspoon salt
  • Add oil, butter, maple syrup, eggs and milk to dry mix and stir with a spatula until combined.
    1/3 cup olive oil, 3 tablespoons butter, 1 tablespoon maple syrup, 2 eggs, 1 cup almond milk
  • Pour cornbread batter into the skillet and bake for 30 minutes or until done.
  • Cut a piece
  • Smile
  • Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!


Serving: 1slice | Calories: 346kcal | Carbohydrates: 38g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 240mg | Potassium: 52mg | Fiber: 3g | Sugar: 18g | Vitamin A: 190IU | Calcium: 62mg | Iron: 1.5mg
Get new recipes in your inbox!Click here! to sign up for our newsletter
Website | + posts

From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

Similar Posts


  1. I’m with you – I really don’t like to have pieces of corn in…anything! This cornbread looks and sounds delicious, and I love that it’s healthier 🙂

  2. Oh, I have a trrible obsession with cornbread! My absolute favorite! A healthy version? I can make it every night? Yes! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating