How To Make Cornbread 10x Better, According to the 'Cast Iron Cowboy'

No offense to the turkey , but we all know that Thanksgiving is all about the sides . Creamy mashed potatoes , tart cranberry sauce and tender cornbread with a browned top are where it's at. But have you ever made cast-iron skillet cornbread? Not only is the taste and texture perfection, but the presentation will impress your holiday guests.

To help you dial in your cornbread before Turkey Day, we reached out to Kent Rollins, a real-life cowboy and the star of the new Outdoor Channel series Cast Iron Cowboy , which premiered in late September. Rollins has made more cornbread than most people have eaten in their lifetime and he's got the cast-iron pans (and the cowboy miles) to prove it.

Rollins, whose chuckwagon cooking videos have racked up millions of views, has spent decades cooking over campfires and in home kitchens, and he still swears by one rule: "A hot cast iron skillet with some bacon grease makes the best cornbread," he tells Parade .

For Thanksgiving, he's sharing his tried-and-true Dutch Oven Cornbread recipe, complete with bacon, Hatch green chiles and the unmistakable golden crust that only cast iron can deliver, plus the tips and techniques you need to know to make the best skillet cornbread at your house.

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Why Does Cast Iron Make the Best Cornbread?

Rollins doesn't hesitate: "Cast iron holds heat well and distributes evenly if you use it right," he says. That's what makes the difference between a dry, uneven bake and that coveted crispy crust. Whether you're cooking on the stovetop, in the oven, or in Rollins' case, on a campfire, cast iron's heat retention is unmatched.

And cowboy cooking isn't as primitive as people might think. "It is more than just beans and coffee and biscuits," Rollins explains. "We cook anything you can cook in the house, but we do it outside over fire."

He says cooking cornbread in cast iron helps keep a timeless tradition alive—whether it brings back memories of your great-grandmother's cast-iron skillet or marks the start of a new family ritual.

Related: How to Make Jiffy Cornbread Mix 10x Better, According to a Firefighter

How To Make Kent Rollins' Cast Iron Cornbread

To make Rollins' signature cast-iron cornbread, you're going to need flour, cornmeal, sugar, eggs, salt, baking powder, melted butter, milk, bacon and drained Hatch green chilies.

Preheat the oven to 400°. Rollins mixes 1 cup of cornmeal with 1 cup of flour, 4 teaspoons of baking powder, and 1 teaspoon of salt, then forms a well in the center and adds one egg and 1 cup of milk.

Rollins says he usually grabs the sugar for his recipe when he makes it at home. "I mix in about 1/3 cup of granulated sugar for Shannon [his wife] because she likes it sweet." Instead of oil, he adds 1/3 cup of melted butter because it adds flavor and a richness to each bite.

Stir in 6 slices of cooked, chopped bacon, 2 tablespoons drained Hatch green chiles and half the reserved bacon grease. Grease a Dutch oven or cast-iron skillet with the remaining bacon grease, pour in the batter, and tap to settle. Bake for 20–25 minutes until golden brown.

Related: 19 Make-Ahead Thanksgiving Side Dishes You Can Prep the Day Before

7 Tips for Making the Best Skillet Cornbread

Rollins has some go-to tips for taking your next pan of cornbread up a notch. Here's what you need to know.

1. Get greasy

Although you can use oil or butter to grease your skillet, Rollins prefers bacon grease because it can stand up to the heat and adds great flavor.

"Add a little bacon grease, and then heat the skillet over a burner on medium-high heat," he says. "Be sure and brush some of the bacon grease up the sides of the skillet and then put it in a preheated 375° oven and bake 'til golden brown on top."

2. Heat 'er up

The most common mistake Rollins sees home cooks make? Not preheating the skillet. Starting with a cold skillet, he says, is a sure way to end up with pale, soggy cornbread instead of the golden-crusted perfection you're after.

3. Baby your butter

Another tip from Rollins: cool the melted butter so it's warm but not hot (you don't want the butter to start the cooking process).

4. Give it a tap

Rollins also recommends tapping the Dutch oven on the counter a few times after pouring in the batter to release air bubbles and ensure even baking.

5. Use your senses

Having trouble telling when your cornbread is done? Rollins has a reliable way to tell when it's baked perfectly.

"I give it a little pat on top to make sure it is set in the middle and look for that golden brown crust on top," he says, adding that when the edges of the cornbread separate from the sides and the center doesn't jiggle, it's done.

6. Finish strong

For extra color and flavor, he suggests brushing a little melted butter on top right before the cornbread is done.

7. Keep it clean

If you want to keep turning out great skillet cornbread, you need to keep your skillet in good shape. "Always clean it as soon as you get through cooking in it and make sure you heat it dry and season it with a swipe of oil every time you cook," Rollins explains.

Related: I Tried the Viral Sloppy Joe Cornbread to See if It Lived Up to the Hype

How To Turn Cast Iron Cornbread Into Cornbread Stuffing or Dressing

For Thanksgiving, Rollins likes to turn his cornbread into a hearty dressing, which includes all the fixin's. The dish is a little glimpse into Rollins' childhood because the recipe is straight from his mother, who made it every Thanksgiving.

It makes a great side for the feast and is also a good recipe to keep in mind for after the holiday because it's a good way to use up leftovers, too. If you're making it for Thanksgiving, you'll love that it can be assembled ahead and refrigerated overnight, so all you have to do it bake it on the big day. Here's how Rollins makes it:

First, let your cornbread cool completely and dry out a bit so it can soak up all the flavor without turning soggy. Crumble 1 to 1 1/2 cups into a big bowl.

In a large skillet, melt 6 tablespoons of butter and sauté 1 medium yellow onion and 4 stalks of chopped celery until soft. Combine the sautéed vegetables into the crumbled cornbread along with one 6-ounce box of Stove Top stuffing mix, a 32-ounce box of chicken broth, 1 teaspoon sage and 1 teaspoon poultry seasoning, then fold in 8 ounces each of cooked, shredded and chopped chicken breast and turkey breast. Let the mixture rest so it absorbs the liquid (add up to another 1/2 cup of cornbread if it seems too wet).

Spoon everything into a buttered 14-inch Dutch oven or 9x13-inch casserole dish, cover and refrigerate overnight. When ready to bake, let it sit at room temperature for 30 minutes, spread two 10.5-ounce cans of cream of chicken soup over the top, and bake at 350° for 45 to 50 minutes until golden and set. Let rest 10 minutes before serving.

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Related: I Tried 10 Cornbread Mixes and the Winner Tasted Just Like Homemade

Source:

• Kent Rollins , cowboy chef and star of the new Outdoor Channel series Cast Iron Cowboy .

This story was originally reported by Parade on Nov 19, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.