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–+ servings
Square slices of Cast Iron Beer Cornbread with Buttermilk stacked on a dark charcoal colored plate.

Cast Iron Beer Cornbread

Golden, tender, and baked in a hot skillet, this cast iron beer cornbread features crisp edges and an ultra-soft, fluffy crumb. Made with rich buttermilk and a malty Festbier, it delivers a subtle depth of flavor that pairs perfectly with chili, barbecue, or a generous drizzle of honey and butter.
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Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Course: Side Dish
Cuisine: American
Keyword: Cast Iron Cooking, Cooking with Beer, Cornbread, quick bread
Servings: 8
Cost: $4.00

Equipment

Ingredients

  • 150 g (1 1/4 cups) cornmeal
  • 120 g (1 cup) all-purpose flour
  • 6 g (1½ tsp) baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 50 g (1/4 cup) granulated sugar
  • 240 g (1 cup) buttermilk room temperature
  • 120 g (1/2 cup) beer room temperature. Festbier or Lager
  • 2 large eggs room temperature
  • 113 g (1/2 cup) unsalted butter melted and slightly cooled

Instructions

  1. Preheat the oven and melt the butter. Preheat the oven to 400°F. Place the stick of butter in a 10-inch cast iron skillet and transfer the skillet to the oven. Once the butter has melted, carefully remove the skillet from the oven. Allow the butter to slightly cool for a couple of minutes.
  2. Mix the dry ingredients. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
  3. Mix the wet ingredients. In a separate mixing bowl, whisk together the eggs, sugar, buttermilk, slightly cooled melted butter, and beer until combined.
  4. Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Do not overmix.
  5. Transfer to the skillet. Pour the batter into the warm 10-inch cast iron skillet and spread it evenly.
  6. Bake the cornbread. Bake for 20–25 minutes, checking for doneness at 20 minutes. The cornbread should be golden brown on top and set in the center. A toothpick inserted into the middle should come out clean or with just a few moist crumbs.

Notes

Measuring Ingredients: For the best results, I always recommend using a kitchen scale. Volume measurements can be inconsistent, and weighing your ingredients ensures the exact texture intended.
Beer: Ayinger Oktober Fest-Märzen, a rich Doppelbock, Sam Adams Octoberfest, or even an everyday classic like Yuengling Traditional Lager will work well in this recipe.
This recipe was adapted from the Cornbread Master Recipe in Baker Bettie's Better Baking Book, pages 101-102.