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17 Breads You Can Make in a Cast-Iron Skillet

Put your trusty cast-iron skillet to work with these sweet and savory bread recipes.

Jalapeno Buttermilk Corn BreadTaste of Home

Jalapeno Buttermilk Cornbread

If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s skillet cornbread. —Debi Mitchell, Flower Mound, Texas

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Caraway Seed Rye BreadTaste of Home

Caraway Seed Rye Bread

My parents were emigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Today, every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan

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Muenster BreadTaste of Home

Muenster Bread

Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful round golden loaf. With a layer of cheese peeking out of every slice, it’s definitely worth the effort. —Melanie Mero, Ida, Michigan. Steer clear of these 12 baking mistakes you probably didn’t know you were making.

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Almond Streusel RollsTaste of Home

Almond Streusel Rolls

Try my prize-winning pastry! These rolls are so popular that they often don’t even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington

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Amish Onion CakeTaste of Home

Amish Onion Cake

This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it’s a nice accompaniment to soup or salad. I’ve made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland. These are the only types of cookware you should be using.

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Tomato-Basil Pull-Apart RollsTaste of Home

Tomato-Basil Pull-Apart Rolls

My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes remind him of his toy trucks. —Dianna Wara, Washington, Illinois

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Skillet Herb BreadTaste of Home

Skillet Herb Bread

This recipe was one of my mother’s favorites. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California. Here are 20 recipes just like Grandma used to make.

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Potato Pan RollsTaste of Home

Potato Pan Rolls

My family loves these rolls and requests them often. They don’t take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

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Focaccia BareseTaste of Home

Focaccia Barese

This focaccia has been in my mom’s family for several generations. It is one of my most requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois. Check out these 8 things you can make in a waffle iron (that aren’t waffles).

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Sweet Onion Bread SkilletTaste of Home

Sweet Onion Bread Skillet

Because there are just a few ingredients in this recipe, you’ll get the best results if you use the finest-quality ingredients, like fresh Vidalia onions and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida

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Calzone RollsTaste of Home

Calzone Rolls

Big pizza flavor comes through in these rolls. My recipe makes two pans because you’ll need ’em! It’s so easy to make the dough in my bread machine. —Barb Downie, Peterborough, Ontario. Look out for these 13 mistakes you’re probably making with your cast-iron skillet.

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Kate Smith Coffee CakeTaste of Home

Kate Smith Coffee Cake

I lived in an orphanage 50 years ago and helped out in the kitchen. Back then, I often made this wonderful coffee cake, dutifully following the recipe in the cookbook they used in that kitchen. Years later, when I saw Kate Smith on television, I realized that I had been using her cookbook to make this coffee cake. I was delighted to know I had been using one of Kate’s favorite recipes! —Ruth Nast, Waterford, Connecticut

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Butternut Squash RollsTaste of Home

Butternut Squash Rolls

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I’ve found this recipe is a great way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri. These are the 35 essential recipes everyone should learn.

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Creole CornbreadTaste of Home

Creole Cornbread

Cornbread is a staple of Cajun and Creole cuisine. This is an old favorite that I found in the bottom of my recipe drawer, and it really tastes wonderful. —Enid Hebert, Lafayette, Louisiana

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Herb & Olive Oil CornbreadTaste of Home

Herb & Olive Oil Cornbread

Olive oil helps showcase the flavor of fresh herbs in this fragrant cornbread. It is always a huge hit with my family and friends! —Mary Lisa Speer, Palm Beach, Florida. Don’t miss these 10 other foods you should always make in a cast-iron skillet.

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Sausage-Apple Breakfast BreadTaste of Home

Sausage-Apple Breakfast Bread

To make breakfast a little more satisfying, I added sausage to a sweet quick bread. Serve this bread warm, nestled next to your favorite scrambled eggs. —Anita Hunter, Stilwell, Kansas

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Meat 'n' Pepper CornbreadTaste of Home

Meat ‘n’ Pepper Cornbread

It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho. Check out these 32 other secret uses for ordinary kitchen gadgets.

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Originally Published on Taste of Home