This sweet maple pecan cast iron cornbread is the kind of "just one more slice" situation that somehow turns into breakfast, snack, and dinner side all in the same day. It bakes up tall and tender in the center, with that aggressively crunchy, buttery ring around the edge that only a hot skillet can deliver. I keep it lightly sweet with real maple syrup (not pancake syrup), fold in juicy corn for little pops of sweetness, and finish with toasted pecans that taste like they've been hanging out with the butter the whole time. If you're looking for a cast iron cornbread recipe that feels classic but still special enough for company, this one's my go-to.
Sweet Maple Pecan Cast Iron Cornbread (with Crispy Edges and Real Corn)
Tender, lightly sweet cornbread baked in a hot cast iron skillet with maple syrup, corn, and toasted pecans for crisp edges and a buttery crumb.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
10-inch cast iron skillet a well-seasoned 10-inch skillet is the best skillet for cornbread because it holds heat and gives you that crisp, lacy edge; a 9-inch skillet works but the cornbread will be taller and may need 2 extra minutes; in a pinch, use a 9-inch metal cake pan (preheat it in the oven like you would the skillet)
Mixing bowl one large bowl for the dry ingredients and one medium bowl for the wet; if you only have one, whisk dry first, dump into a temporary container, then mix wet
Whisk a whisk aerates the batter and prevents floury pockets; a fork works but you'll need to be extra thorough
Rubber spatula for folding in corn and pecans without overmixing; a wooden spoon is fine
measuring cup and measuring spoon cornbread is forgiving, but accurate leavening keeps it tender instead of soapy or dense
Instant-read thermometer (optional) handy if you want to check doneness without overbaking; the center should read about 200°F
for the skillet and topping
- 2 tablespoon unsalted butter for preheating the pan and helping the edges fry; substitute with ghee
- 1 tablespoon pure maple syrup for brushing on after baking; honey works if that's what you've got
- ¼ cup pecan roughly chopped; toast them first for deeper flavor, or use walnut
dry ingredients
- 1 cup yellow cornmeal medium-grind gives a hearty bite; fine-grind is softer and more cake-like
- 1 cup all-purpose flour keeps the crumb tender; swap with white whole wheat flour for a slightly nuttier taste
- ¼ cup light brown sugar adds a warm molasses note; use granulated sugar if needed
- 1 ½ teaspoon baking powder for lift
- ½ teaspoon baking soda reacts with buttermilk for extra tenderness
- 1 teaspoon kosher salt if using fine salt, reduce to 3/4 teaspoon
- ½ teaspoon ground cinnamon optional but lovely with maple and pecan
wet ingredients and mix-ins
- 2 large egg room temperature helps the batter blend smoothly
- 1 cup buttermilk gives tang and tenderness; substitute with 1 cup milk plus 1 tablespoon lemon juice, rested 5 minutes
- ½ cup pure maple syrup use the real stuff for clean sweetness and aroma
- ⅓ cup neutral oil avocado or grapeseed oil keeps the crumb moist; melted butter works but firms up faster as it cools
- 1 teaspoon vanilla extract optional but makes it taste bakery-level
- 1 cup corn kernel fresh, frozen (thawed), or canned (drained well); this turns it into a cast iron cornbread recipe with corn that tastes sweet and juicy
prep
Heat the oven to 425°F. Put the 10-inch cast iron skillet in the oven while it preheats. This is the move that turns ordinary batter into cornbread in cast iron with a crackly, golden-brown edge.
Toast the pecans: add the chopped pecans to a dry skillet over medium heat (or use a sheet pan in the oven for 5 minutes). Stir until they smell nutty and turn a shade darker, then immediately scrape them onto a plate so they don't keep cooking. Set aside.
mix the batter
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and cinnamon (if using). Break up any brown sugar lumps with your fingers so they don't bake into sticky pockets.
In a medium bowl, whisk the eggs until smooth, then whisk in the buttermilk, maple syrup, neutral oil, and vanilla extract.
Pour the wet mixture into the dry ingredients and use a rubber spatula to fold just until no dry flour remains. The batter should look thick and scoopable. Overmixing makes cornbread tough, so stop the second everything is combined.
Fold in the corn kernels and about half of the toasted pecans. Save the rest for the top so you get crunchy bits in every slice.
bake in the hot skillet
Carefully remove the hot skillet from the oven and set it on a heatproof surface. Add 2 tablespoons unsalted butter to the pan and swirl until melted and foamy, coating the bottom and sides. This is the secret to homemade cornbread in cast iron that tastes almost shallow-fried at the edges.
Immediately scrape the batter into the skillet. It should sizzle around the edges when it hits the hot butter. Quickly smooth the top, then sprinkle the remaining toasted pecans over the surface.
Bake for 25 minutes, until the top is deeply golden, the edges look set and slightly pulled away from the pan, and a toothpick inserted in the center comes out clean (or the center hits about 200°F).
finish and serve
Let the cornbread cool in the skillet for 10 minutes. This short rest lets the crumb finish setting so slices don't crumble, and it also helps the crust release.
Brush the top with 1 tablespoon maple syrup while it's still warm for a glossy, bakery-style finish. Slice into wedges and serve warm. If you want extra drama, flip one wedge over and listen to that crisp bottom tap on the plate.
Storage: cool completely, wrap tightly, and keep at room temperature for 1 day or refrigerate for 4 days. Reheat wedges in a 350°F oven for 8 minutes to bring back the crisp edge (microwaving works, but you'll lose the crunch).
Pairings
Cozy, Savory Mains
This sweet skillet cornbread loves anything smoky, saucy, or slow-cooked. Think chili, pulled pork, or a pot of beans where you want a slightly sweet bite to balance heat and salt. If you're doing barbecue, it's a no-brainer: the maple plays beautifully with caramelized bark and tangy sauce.
Weeknight Proteins (Easy Mode)
For a quick dinner, pair it with roasted boneless chicken thigh (juicy, forgiving) or pan-seared pork chop. The cornbread's sweetness makes even simple salt-and-pepper meat taste like a full plan. If you're grilling, go with chicken breast only if you're brining or marinating it first; the cornbread is moist, but it can't rescue dry chicken.
Soup and Salad Combo
A bowl of creamy tomato soup or butternut squash soup with a wedge of cornbread is peak rainy-day food. For something lighter, a bitter greens salad (arugula, radicchio) with a sharp vinaigrette is perfect, because the acidity cuts right through the buttery crumb.
Breakfast and Brunch Ideas
Warm a wedge and top it with salted butter and a little more maple syrup, or go savory-sweet with a fried egg and hot sauce. It also makes a killer base for a breakfast board: fresh fruit, Greek yogurt, crispy bacon, and coffee.
Drinks
Coffee is obvious, but try hot black tea with a splash of milk (it echoes the cornbread's toasty notes). If you're serving it with barbecue or spicy chili, a crisp lager or a not-too-sweet hard cider works great.
A Quick Note on Skillet Choice
If you're building out your cast iron skillet recipes cornbread repertoire, stick with a 10-inch cast iron skillet with a smooth-ish cooking surface and solid seasoning. That's usually the best skillet for cornbread because it releases cleanly and browns evenly. Avoid very thin pans here; they cool down too fast when you add batter, and you lose that sizzling crust effect.
FAQs
What type of skillet should I use for this cast iron cornbread recipe?
A 10-inch cast iron skillet is ideal because it preheats evenly and stays hot long enough to "fry" the edges in butter. If you only have a 9-inch skillet, you can still do it, but the batter will be deeper and the center may need a touch longer to set. A metal cake pan works if you preheat it like you would the skillet, but you'll miss a little of that classic crust.
Can I make this as a cast iron cornbread recipe with corn if I only have canned corn?
Yes. Drain canned corn very well and pat it dry so you don't water down the batter. Frozen corn is great too; thaw it and blot off extra moisture. Fresh corn is the sweetest, but this recipe is designed to work year-round.
How do I keep homemade cornbread in cast iron from sticking?
Three things help: (1) use a well-seasoned skillet, (2) preheat the skillet in the oven, and (3) melt butter in the hot pan before adding batter. Then let the cornbread rest for 10 minutes after baking so it can release. If your skillet is newer and sticky-prone, rub the hot pan with a thin layer of oil before adding the butter.
Is this cornbread very sweet, and can I make it less sweet?
It's lightly sweet, like a "southern-style but make it brunch" vibe. To reduce sweetness, cut the brown sugar to 2 tablespoon and the maple syrup in the batter to 1/3 cup. Keep the corn and pecans the same; they add flavor without needing extra sugar.
What meat goes best with sweet maple pecan cornbread?
Anything salty, smoky, or spicy is a great match. For chicken, choose boneless chicken thigh (stays juicy) or bone-in, skin-on chicken thigh (extra crisp skin against soft cornbread is perfect). For pork, pulled pork shoulder is classic, but even a simple grilled pork chop works. For beef, brisket or a bowl of beef-and-bean chili is the dream pairing, because the maple sweetness balances the savory richness.
